I’d like to have Cognac Sauce on everything I eat from now on for the rest of my life. Thank you.
This is a very simple roast chicken (really — it’s salt pepper and a little butter rubbed on it and baked for 1 hour) but obviously the sauce makes it worth eating. Weekly.
First you will make a poultry glaze out of the roasting pan drippings and then combine it with a roux. I know, I know, glazes, roux, beurre manie, but trust me, there’s nothing here you can’t do.
Well, there is one thing you might not be able to do and that is make one 3-1/2 lb. chicken feed 8, as the recipe suggests. If you are going to serve this to 8 people, make sure at least 5 of them are vegetarians.
Chicken with Cognac Sauce is on page 248 of Essential Pepin and also here.
I completely agree — cognac in any sauce is heavenly.
Also, whenever I see or hear mention of cognac, I’m reminded of truly sublime peach preserves with cognac that I used to buy at my local supermarket back in the late 70′s to early 80′s. These preserves were made in France and due to much time passing (getting old), I can’t remember the brand. I looked everywhere for those peach preserves for years with no luck. Perhaps I should just find a recipe, learn canning, and make them myself. Hmm, I apologize for going on such an off topic ramble.