March 27, 2010

COLD LEMON ROAST CHICKEN WITH CUMBERLAND SAUCE

CHICKEN:

1 (4-5 lb.) roasting chicken
Salt & pepper
1/2 c. melted butter
3 tbsp. lemon juice
Parsley sprigs or water cress

CUMBERLAND SAUCE:

1 c. currant jelly
2 tsp. Dijon mustard
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
Juice of 1 med. lemon
Juice of 1 sm. orange
1 tbsp. cognac (optional)

Have chicken at room temperature. Rub well inside and out with salt and pepper. Combine melted butter and lemon juice. Brush the mix on the chicken with a pastry brush. Bake at 350 degrees for 60 minutes, basting frequently. When done, let chicken stand for 10 to 15 minutes before carving. Arrange meat on a platter. Refrigerate until one hour before serving. Bring to room temperature and garnish with water cress. Serve with Cumberland Sauce.

CUMBERLAND SAUCE: Melt jelly over very low heat and combine with remaining ingredients. Chill and break with a fork before pouring into a serving dish.

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