Roast Chicken With Cracked Peppercorn Sauce

1. Preheat the oven to 350 degrees F.

2. Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.

3. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.

4. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil.

5. Carve chicken, and serve with sauce.

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Nutrient	Quantity
Total fats	37.747 g
Protein	18.7948 g
Carbohydrates	112.0638 g
Energy	815.67 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3326 g
Water	588.6774 g
Aspartic acid	1.6911 g
Calcium, Ca	325.03 mg
Lutein + zeaxanthin	51.68 g
Fiber, total dietary	20.543 g
Carotene, beta	91.35 g
Niacin	1.3514 mg
Vitamin A, RAE	334.8 g
Arginine	1.2722 g
Riboflavin	0.2813 mg
Glutamic acid	3.8778 g
Sodium, Na	118.11 mg
Fatty acids, total saturated 16:1 undifferentiated	1.212 g
Total lipid (fat)	37.747 g
Manganese, Mn	1.9202 mg
Proline	1.311 g
Fatty acids, total saturated 16:0	10.7066 g
Fatty acids, total saturated 8:0	0.3708 g
Choline, total	93.176 mg
Sugars, total	53.95 g
Serine	0.8705 g
Fatty acids, total saturated 10:0	0.7549 g
Fatty acids, total saturated 18:0	4.0504 g
Vitamin B-6	2.2786 mg
Selenium, Se	8.706 g
Ash	5.717 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	9.2795 g
Pantothenic acid	2.1847 mg
Phenylalanine	0.6499 g
Copper, Cu	0.5806 mg
Thiamin	0.4188 mg
Retinol	328.8 g
Methionine	0.2399 g
Iron, Fe	7.767 mg
Carbohydrate, by difference	112.0638 g
Phosphorus, P	461.79 mg
Folate, total	222.49 g
Fatty acids, total saturated 4:0	1.2996 g
Alanine	0.8172 g
Cholesterol	133.2 mg
Valine	0.8867 g
Fatty acids, total saturated 18:2 undifferentiated	0.9853 g
Glycine	0.8548 g
Fatty acids, total saturated 14:0	3.948 g
Zinc, Zn	2.8948 mg
Isoleucine	0.8421 g
Fatty acids, total saturated 12:0	0.4392 g
Fatty acids, total polyunsaturated	1.3179 g
Leucine	1.2184 g
Vitamin A, IU	1241.47 IU
Folate, DFE	222.49 g
Tryptophan	0.2184 g
Vitamin C, total ascorbic acid	52.856 mg
Phytosterols	32 mg
Fatty acids, total saturated 6:0	0.3624 g
Tyrosine	0.5892 g
Vitamin B-12	0.24 g
Vitamin K (phylloquinone)	8.411 g
Fatty acids, total saturated	23.3159 g
Histidine	0.3494 g
Fatty acids, total monounsaturated	11.0015 g
Threonine	0.7495 g
Folate, food	222.49 g
Vitamin D (D2 + D3)	0.72 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	1.3144 mg
Magnesium, Mg	143.55 mg
Lysine	1.0146 g
Potassium, K	2266.03 mg
Cystine	0.026 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Whipping cream	1 cup	350.4	3.552	37.092
Chicken	1	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
shallot	4	460.8	107.52	0.64
black peppercorn	1 tablespoon	0	0	0
vermouth	1 cup	0	0	0