Ingredients
4 lb (2 kg) chicken 2 tbsp (25 mL) butter at room temperature 2 tsp (10 mL) kosher salt Freshly ground pepper to taste 1 tbsp (15 mL) all-purpose flour 1 cups (375 mL) chicken stock 1 tsp (5 mL) balsamic vinegarDescription
I Learned How To Roast Chicken The First Day I Attended The Cordon Bleu. This Method Has Been My Standby Ever Since. Serve With Mashed Potatoes, Roasted Cherry Tomatoes And Saut?ed Baby Bok Choy.
Liquor Control Board Of Ontario
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