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Roast Pesto Chicken | Cook Books » Cook Book B

Roast Pesto Chicken


Serving Size : 4
Ingredients
for prepare Roast Pesto Chicken
:
Amount Measure Ingredient - Preparation Method
7 lb Roasting chicken
7 ounces purchased pesto
sauce
roast pesto chicken
3 tb Dry white wine
3/4 c chicken broth - plus 2 tablespoons
2 tb All-purpose flour
3 tb Whipping cream
recipe Roast Pesto Chicken

Serves 4 Fresh basil sprigs Pat chicken dry. Slide hand between
cook book cover
chicken skin and meat over breast and legs to form pockets. Reserve 1
family cookbook
tablespoon pesto for gravy; spread remaining pesto under skin and over breast and leg meat of chicken, in cavity
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of chicken and over outer skin. Tie legs together to hold shape. Tuck wings under
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body. Place chicken in large roasting pan. Preheat oven to 450 degrees F. Roast chicken 15 minutes. Reduce oven temperature
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to 375 degrees F and roast until juices run clear when chicken is pierced in thickest part
cook book cover
of thigh, basting occasionally with pan juices, about 1 hour 15 minutes. Transfer chicken to
cook books
platter. Pour pan juices into glass measuring cup; degrease. Add wine to roasting pan and bring to boil, scraping
cookbook
up any browned bits. Add wine mixture and any drippings from platter to pan juices. Add enough broth to
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measure 1 cup. Transfer to heavy small saucepan. Combine 2 tablespoons broth and flour in bowl; stir until
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smooth. Add to saucepan. Bring to boil, whisking constantly. Boil until reduced to
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sauce consistency, stirring often, about 5 minutes. Mix in cream and reserved 1
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tablespoon pesto. Season with salt and pepper. Garnish chicken with basil. Serve with gravy.






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    Views: 2532 | Author: Shad0w | 19 December 2009 | Comments (0)


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