Sherry Vinegar and Roasted Chicken Sauce
Published March 1, 1994
- Total Time
- 2 hours
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Ingredients
1 5-pound whole chicken (or two smaller ones)
¼ cup extra-virgin olive oil
½ cup sherry vinegar
Salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
1 gram carbs; 283 milligrams cholesterol; 899 calories; 30 grams monosaturated fat; 13 grams polyunsaturated fat; 18 grams saturated fat; 66 grams fat; 1034 milligrams sodium; 70 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Cut chicken into small pieces. Spread pieces on a large roasting pan. Roast for 45 minutes or until crisply browned.
- Step 3
Scrape browned chicken into a stockpot, including any particles that stick to the pan. Cover with two inches of water. Bring stock to a boil, reduce heat and simmer for 45 minutes or so. Stir occasionally to prevent chicken pieces from sticking on the pot. Set aside. When cool, remove top layer of fat.
- Step 4
Return stock to a large pot, and warm over medium heat. Then, strain two cups of stock into a blender (reserve rest for sauces and soups). On high speed, drizzle in just enough olive oil to make sauce thick. It should barely be moving in blender bowl. Season to taste with sherry vinegar, salt and pepper
Private Notes