We like to serve this basic roast chicken with a green salad dressed simply with a little of the rendered fat whisked into vinegar and mustard.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is great! I've also used sherry for the sauce and it too was very good.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?