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Ingredients
- 4 x to 5-lb. roasting chicken
- Â Â salt
- 1/2 c. (1/4 lb.) unsalted butter
- 1 stalk celery
- 3/4 c. brandy, warmed
- 1/2 c. port
- 2 Tbsp. whipping cream
- Â Â pepper
- Â Â French bread, sliced
Directions
- Rub chicken inside and out with salt, and place butter and celery in cavity. Set chicken on rack in a baking pan and brown in 425 oven for 15 min. Remove from oven. Pour over hot brandy and ig- nite, basting chicken till flame dies. Drench with port and cream; sprinkle with pepper and add in more salt, if needed. Bake in 325 oven, basting frequently till chicken is a deep brown and cooked through. Tilt chicken to drain cavity juices into pan. Transfer to a board to carve and serve on French bread slices; spoon over the pan juices.
- Makes 4 to 6 servings.
- Caution: Use a long-handled spoon when basting chicken with flaming brandy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 229 | 55% |
| Total Fat 26.08g | 33% |
| Saturated Fat 16.37g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 120mg | 5% |
| Potassium 84mg | 2% |
| Total Carbs 13.56g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.89g | 2% |
| Protein 2.4g | 4% |
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