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HORSERADISH ROASTED CHICKEN
2 Tbs. soft butter
1 Tbs. grated fresh horseradish
3 1/2 - 4 lb. chicken
salt and pepperHeat oven to 350F. Combine butter and horseradish. Starting at the neck end, gently separate the skin from the flesh over the breast. Put your hand all the way in and loosen skin over the thighs, being careful not to tear the skin. Spread as much of the butter mixture as possible over the flesh. Pat skin back in place and rub remaining butter on the skin.
Sprinkle chicken with salt and pepper. Put on a rack in a roasting pan and bake until the juices run clear when an inner thigh is pierced, about 1 hour and 15 minutes. Remove chicken from pan and add 1/4 cup water to the pan and bring to a simmer over medium heat, scraping up the browned bits on the bottom of the pan. Cook until reduced and thickened, about 5 minutes. Serve the chicken with the sauce.
Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:31 PM
