Thanksgiving Roasted Chicken

Name: Thanksgiving Roasted Chicken
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6 serving(s)
Ingredients: 2 1/2 tsp (12.5 ml) fine salt; 1 tsp (5 ml) coriander seeds, crushed; 1/2 tsp (2.5 ml) fennel seeds, crushed; 1/2 tsp (2.5 ml) black peppercorns, crushed; 1 large chicken, about 3.5 kg (8 lb); 2 tbsp (30 ml) butter, softened; 1 tbsp (15 ml) whole-grain mustard; 1 shallot, chopped; 4 cloves garlic, chopped; 1/4 cup (60 ml) butter; 3 tbsp (45 ml) unbleached all-purpose flour; 3 tbsp (45 ml) cognac or other dark liquor (brandy, dark rum); 2 tsp (10 ml ) Dijon mustard; 4 cups (1 litre) chicken broth

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Preparation 25 MIN

Cooking 1 H 45 MIN

Marinating 24 H
Servings 6

Ingredients
Preparation

Ingredients

Chicken

2 1/2 tsp (12.5 ml) fine salt
1 tsp (5 ml) coriander seeds, crushed
1/2 tsp (2.5 ml) fennel seeds, crushed
1/2 tsp (2.5 ml) black peppercorns, crushed
1 large chicken, about 3.5 kg (8 lb)
2 tbsp (30 ml) butter, softened
1 tbsp (15 ml) whole-grain mustard

Cognac Sauce

1 shallot, chopped
4 cloves garlic, chopped
1/4 cup (60 ml) butter
3 tbsp (45 ml) unbleached all-purpose flour
3 tbsp (45 ml) cognac or other dark liquor (brandy, dark rum)
2 tsp (10 ml ) Dijon mustard
4 cups (1 litre) chicken broth

Preparation

Chicken

In a bowl, combine the salt and spices. Sprinkle the spice mixture over the chicken, emphasizing on the thighs and breast. Place in a baking dish. Cover with plastic wrap and refrigerate for 24 hours.
With the rack in the middle position, preheat the oven to 400 °F (200 °C).
In a bowl, combine the butter and mustard. Pat the chicken skin dry with paper towels. Coat the chicken with the butter mixture. Bake for 30 minutes. Reduce the oven temperature to 350 °F (180 °C). Bake for an additional 1 hour and 15 minutes or until a thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C).

Cognac Sauce

Meanwhile, in a saucepan, soften the shallot and garlic in the butter. Add the flour and cook, stirring constantly, until the mixture begins to brown, about 2 minutes. Deglaze with the liquor. Add the mustard and broth. Bring to a boil. Simmer for about 45 minutes or until the sauce has reduced by half.
Transfer the chicken to a platter and serve with the cognac sauce.

Note

The chicken is baked at 400 °F (200 °C) for the first 30 minutes, both to brown the chicken and so that it allows you to simultaneously bake an Apple-Cheddar Tart on the lowest rack of the oven.