How to make it

  • Preheat oven to 400 then combine walnuts, syrup and vinegar in small bowl then set aside.
  • Season cavity of chicken with salt and pepper.
  • Put half of the thyme, 1/3 of the shallots and 1/3 of the garlic in cavity.
  • Place remaining thyme, shallots and garlic in roasting pan.
  • Rub skin of chicken with olive oil then season outside with salt and pepper.
  • Place chicken on thyme, shallots and garlic then roast 30 minutes and remove from oven.
  • Lower oven to 300 then tilt pan and spoon off fat from pan drippings and discard fat.
  • Add broth to pan then spoon half of the glaze over chicken and roast 30 minutes.
  • Baste with remaining glaze then roast 25 minutes.
  • Remove chicken to cutting board then cover loosely and let rest 15 minutes before carving.
  • Melt butter in small saucepan then whisk in flour and cook whisking frequently over low heat.
  • Continue cooking until mixture is pale brown about 2 minutes.
  • Strain pan juices into flour butter mixture then stir over medium heat until smooth and thickened.
  • Simmer 5 minutes stirring frequently then season with salt and pepper.
  • Stir in vinegar and remaining juices on platter from chicken then carve chicken.
  • Serve with sauce.

Reviews & Comments 1

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    " It was excellent "
    fizzle3nat ate it and said...
    Yummy! This sounds awesome - I love the great fall flavors. Thanks for sharing! - Natalie
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