Oven Roasted Sasso Chicken
in Dijon and Fine Herbs
Recipe contributed by Chef Ricardo Roque
- 1 whole Sasso chicken
- 4 tbsp dijon mustard
- 1 tbsp fresh, finely chopped italian parsley leaves (stems removed)
- 1 tsp fresh, finely chopped thyme (stems removed)
- 1 tsp fresh, finely chopped chervil (stems removed)
- 1 tbsp fresh, chopped garlic
- 2 tbsp coarse salt (to taste)
- 1 tsp fresh ground black pepper (to taste)
- Preheat your oven to 350˚F
- Remove the bird from its protective package then remove any parts from the cavity. Rinse well under cold running water. Pat dry with either a clean dish towel or paper towel.
- Place chicken in bowl and add all ingredients above. Mix well, making sure to generously cover the bird inside and out.
- Transfer chicken to a roasting pan breast side up and place into the oven. Roast the chicken for approx. 75 to 90 minutes or until a meat thermometer reaches 82˚C or 180˚F.
Chicken Cooking Times and Temperatures
|Type||Oven Temp||Weight||Cooking Time|
|Chicken (whole)||350°F||2.5-3 lbs||1.25-1.5 hrs|
|Chicken (whole)||350°F||3-4 lbs||1.5-1.75 hrs|
Note: Start with chicken at refrigerator temperature. Remove the chicken from the oven when the meat thermometer reads 175°-180°F; the temperature will continue to rise as the chicken stands.
Seared Duck Breast
with Cherries and Port Sauce
Recipe contributed by Diane Rossen Worthington
- 2 5-to 6-ounce duck breast halves or one 12-to
- 16-ounce duck breast half
- 2 tbsp (1/4 stick) chilled butter, divided
- 1/4 cup finely chopped shallot (about 1 large)
- 1/2 cup low-salt Sasso chicken broth
- 8 halved pitted sweet cherries, fresh or frozen, thawed
- 2 tbsp tawny Port
- 1 tbsp orange blossom honey
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4 inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon of butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes.
- Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.