Oven-Baked Free-Range Chicken With Maple Pecan Crust
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Oven-Baked Free-Range Chicken With Maple Pecan Crust
  Chicken    Maple    Crust    Pecans  
Last updated 6/12/2012 12:59:12 AM. Recipe ID 22121. Report a problem with this recipe.
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      Title: Oven-baked free-range chicken with maple pecan crust
      Yield: 4 Servings
      2    3-pound free-range chickens
           Or fryers
           Salt to taste
           The Mansion on Turtle Creek
           Pepper Mixture, to taste,
           Recipe follows
      2 tb Vegetable oil
      1 c  Finely ground pecans
      1 tb Dijon mustard
      1 tb Pure maple syrup
      1 tb Reserved chicken grease
      1    Lightly beaten egg white
      2 tb Brandy
  1 1/2 c  Brown veal demi-glace
           Roasted Garlic Potatoes
           Cranberry-Orange Relish in
           Sweet Potato Cups
  Preheat oven to 400 degrees.
  Remove wings from chickens. Starting at keel bone, run the tip of a
  knife between breast meat and bone back to the thigh so that boneless
  breast and thigh meat separate in one piece. Leave skin on. Cutting
  from underside, remove thigh and leg bones. Repeat for other bird so
  that you have 4 boneless half chickens.
  Season chickens with salt and Pepper Mixture. Heat oil in an ovenproof
  saute pan large enough to hold chicken halves in a single layer. Saute
  chicken, skin side down, for about 5 minutes or until a light brown
  crust has formed, being careful not to burn.
  Turn halves skin side up and place saute pan in preheated 400 degree
  oven. Roast the birds for 8 minutes, then remove from oven. Pour off
  grease, reserving 1 tablespoon.
  Combine pecans, mustard, maple syrup, reserved chicken grease, egg
  white, and salt to taste.
  Spoon mixture over each bird. Using the back of a spoon, cover skin
  with a thin coating. Return pan to oven for about 8 minutes or until
  chicken is crispy and juices run clear.
  Remove from oven. Place chicken on a warm platter. Pour excess fat
  from saute pan. Over high heat, deglaze pan with brandy. Cook just
  until aroma of alcohol burns off. Stir in demi-glace. Reduce heat and
  simmer for 5 minutes.
  Cover the bottom of each of four hot dinner plates with pan sauce.
  Carefully place one chicken half on each. Do not break crust.
  Using a pastry bag with a large star tip, pipe 2 swirls of Roasted
  Garlic Potatoes on each side of the chicken, forming small mounds.
  (If pastry bag is not available, make small mounds with a rounded
  tablespoon.) Garnish the plates with Cranberry-Orange Relish in Sweet
  Potato Cups. Serve immediately.

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Recipe ID 22121 (Apr 03, 2005)

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