Recipe: Roasted Pecan Chicken and Gravy (with cheese spread under skin)

ROASTED PECAN CHICKEN AND GRAVY

FOR THE CHEESE SPREAD:
3/4 cup pecans, chopped
2 oz chevre cheese, goat cheese
1 clove garlic, chopped
2 tbsp olive oil
1 1/2 tsp lemon juice
ground black pepper

FOR THE ROAST CHICKEN:
1 (3 1/2 lb) whole chicken
1 medium onion, sliced
1 lemon, sliced
2/3 cup dry white wine
2/3 cup chicken broth

FOR THE GRAVY:
2/3 cup chicken broth
1 tbsp cornstarch
1 tbsp cold water

TO PREPARE THE CHEESE SPREAD:
In a food processor combine pecans, goat cheese, garlic, olive moil, lemon juice and pepper to taste. Process until mixture forms a paste.

TO ROAST THE CHICKEN:
Preheat oven to 400 degrees F.

Carefully loosen skin on chicken 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 mixture in an even layer in chicken breast underneath the skin. Pull skin back over cheese layer and secure with wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2-inch baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth.

Roast, uncovered, at 400 degrees F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180 degrees F. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent overbrowning. Remove chicken from pan and warm.

TO PREPARE THE GRAVY:
Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices. Add 2/3 cup chicken broth to the pan juices. Combine cornstarch and 1 tablespoon cold water. Stir into the pan mixture; heat, stirring constantly until thickened. Serve with the chicken.

Makes 4 servings
Source: Victoria Magazine, January 1994