• Ingredients
  • 1 (4 pound) whole chicken
  • salt and pepper to taste
  • 1 cup dry vermouth
  • 4 shallots, chopped
  • 1 clove garlic, minced
  • 1 cup whipping cream, heated until steaming
  • 1 tablespoon cracked black peppercorns


  • Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
  • Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
  • 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. Carve chicken, and serve with sauce.

Nutritional Information

Amount Per Serving  Calories: 785 | Total Fat: 51.5g | Cholesterol: 205mg Powered by ESHA Nutrient Database Nutritional Information Roast Chicken with Cracked Peppercorn Sauce Servings Per Recipe: 4 Amount Per Serving Calories: 785

  • Total Fat: 51.5g
  • Cholesterol: 205mg
  • Sodium: 148mg
  • Total Carbs: 19.3g
  •     Dietary Fiber: 0.7g
  • Protein: 44.6g