Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheese Spread:
3/4 c Pecans -- chopped
2 oz Creamy goat cheese
1 cl Garlic -- chopped
2 tb Olive oil
1 1/2 ts Lemon juice
Pepper
Roast Chicken:
3 1/2 lb Whole broiler/fryer chicken
1 md Onion -- sliced
1 Lemon -- sliced
2/3 c Dry white wine
2/3 c Chicken broth
Gravy:
2/3 c Chicken broth
1 tb Corn starch
1 tb Water -- cold
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 400 F. 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 400 F for
1-1/4 to 1-1/2 hours until thermometer inserted between leg and
thigh registers 180 F. Baste occasionally with pan juices during
baking. If necessary, tent with foil toward end of cooking to prevent
overbrowning. Remove chicken from pan and keep warm. Strain pan
juices, discarding lemon and onion slices. Skim fat from pan juices.
