Classic Roast Chicken with Herb Sauce & a Salad of Bitter Greens


We like to serve this basic roast chicken with a green salad dressed simply with a little of the rendered fat whisked into vinegar and mustard.

What you will need

One 3- to 5-lb. roasting chicken

2 to 3 Tbs. unsalted butter, softened

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Sprigs of fresh herbs (parsley, chervil, tarragon)

1/4 cup cognac or brandy

About 3-1/2 cups homemade or low-salt chicken broth

2 heaping Tbs. chopped mixed fresh herbs (parsley, chervil, chives, tarragon)

2 Tbs. heavy cream (optional)

1 Tbs. minced shallot

1 Tbs. white-wine vinegar

1 tsp. Dijon mustard

3 Tbs. rendered fat from the roast chicken (warm from the pan)

2 cups washed and dried mixed greens


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