Roasted Pecan Chicken Recipe - Cooking Index
Roasted Pecan Chicken Recipe - Cooking Index
| Cheese Spread | ||
| 3/4 cup | 109g / 3.8oz | Pecans - chopped |
| 2 oz | 56g | Creamy goat cheese |
| 1 | Garlic - chopped | |
| 2 tablespoons | 30ml | Olive oil |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| Pepper | ||
| Roast Chicken | ||
| 3 1/2 lbs | 1589g / 56oz | Whole broiler/fryer chicken |
| 1 lb | 454g / 16oz | Onion - sliced (medium) |
| 1 | Lemon - sliced | |
| 2/3 cup | 157ml | Dry white wine |
| 2/3 cup | 157ml | Chicken broth |
| Gravy | ||
| 2/3 cup | 157ml | Chicken broth |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Cold water |
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.
Roast Chicken: Preheat oven to 400F. Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back over cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon slices.
Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 165F.
Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over-browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
Source:
Victoria Magazine Jan. 1994
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