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November 2018

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Roasted Pecan Chicken Recipe

Roasted Pecan Chicken recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Roasted Pecan Chicken recipe  PDF


CHEESE SPREAD 3/4 c Pecans, chopped
2 oz Creamy Goat Cheese
1 sm Clove 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 Cornstarch
1 tb Cold Water
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process utnil mi ture forms a paste. Roast Chicken: Preheat oven to 400 F8F. Carefully loosen skin on chicen 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 mi ture in an even layer in chicken breast underneath the skin. Pull skin back ove cheese layer and secure with wooden picks. Tie chicken legs together. Arrange chicken in a 13 9 2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400 F8F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
registers 180 F8F. 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.

Roasted Pecan Chicken recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
614 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Roasted Pecan Chicken recipe  PDF   Beer Can Chicken recipes RSS   New

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