Roast chicken with cracked black peppercorn sauce

    Roast chicken with cracked black peppercorn sauce


    26 people made this

    About this recipe: A whole roast chicken served with a deliciously creamy peppercorn sauce. Tip: Use the bottom of a heavy frying pan to crack the whole peppercorns.

    Serves: 6 

    • 1 (2kg) whole chicken
    • salt and pepper to taste
    • 250ml dry vermouth
    • 4 shallots, chopped
    • 1 clove garlic, minced
    • 250ml whipping cream, heated until steaming
    • 1 tablespoon cracked black peppercorns

    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4. Season chicken inside and out with salt and pepper. Place chicken into a roasting tin with vermouth, shallots and garlic.
    2. Cover the roasting tin, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per 450g.
    3. Sieve juices from the roasting tin into a saucepan. Cook over medium-high heat until reduced to about 125ml. Stir in heated cream and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.

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