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Nutrition Facts
Serving Size 113 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1150 mg 48%
Total Carbohydrate 9 g 3%
Dietary Fiber 0 g 0%
Sugars 7 g
Protein 15 g
Vitamin A 2% Iron 4%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sherry Shallot Brick Roasted Chicken
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

1 whole broiler fryer chicken
1 Tsp kosher salt
1 Tsp cracked black pepper
1 brick, wrapped in aluminum foil
1/4 cup(s) shallot, minced
1 Four J Sherry Shallot Vinaigrette
2 Tbsp unsalted butter
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Preheat oven to 400°F.
To prepare chicken, take a pair of kitchen sheers and cut along side of spine from neck to tail, cut and repeat on other side removing spine completely. Then press hands on top of the breast and press down to flatten out chicken.
Season chicken liberally with salt and pepper on both sides. Place chicken breast side down into a cast iron skillet and place foil wrapped brick on top of chicken to help flatten it while cooking.
Roast chicken 45 to 60 minutes or until internal temperature reads 165°F. Remove pan from oven, remove brick and place whole roasted chicken on a serving platter.
Make pan sauce by placing skillet with leftover pan juices on stove over medium heat. Allow it to bubble before adding shallots and stir fry 3 to 4 minutes.
Add sherry shallot vinaigrette and scrape up all remaining bits of chicken in pan. Continue cooking until sauce just starts to thicken. Turn off heat and add in butter, whisk until sauce is smooth and emulsified. Season to taste with salt and pepper and pour sauce over chicken.


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