2 Reviews

Very tasty and juicy! Ours took a little longer to cook because it was a 5 1/2 pound bird. I wasn't sure when you said to stuff the bird if you meant the cavity (didn't sound like an appetizing place to get the cheese out of) or under the skin, so we went with both! I spread some under the skin and added the herbs, and then I put the 'rindy' bits of the cheese in the cavity with more herbs. Definitely loved it under the skin. I LOVE the directions on putting the pan drippings in the freezer to separate the fat for the gravy! Will be making this one again! Thanks Satyne! Made for ZWT8 Family Picks round.

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Buzymomof3 August 30, 2012

Made for ZWT-8 Special Zingo Plus & this is no doubt among the best recipes I've made during the Tour. I made it exactly as written. "Pan directions" weren't given, so I assumed the std of the chef applied. I roasted the chicken covered, basted it w/pan juices twice & then uncovered the roasting pan to brown the chicken a bit B4 removing it from the oven & roasting pan to prepare the sauce. Cooking time was spot-on, btw. I served the sauce on the side as seen in the pics, but will also post a photo of the plated meal tomorrow evening. DH was not in a patient mood once he saw his dinner was ready, esp since the incredible aroma had been teasing him beyond endurance. The chicken & sauce were served w/carrots & stuffing made separately. This is a spec recipe, definitely company-worthy & sure to be repeated. Thx for sharing it w/us.

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twissis August 26, 2012
Camembert Roast Chicken