Oven-Roasted Chicken with Roquefort Sauce
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes, Sauces, Cheese |
| 1 | Broiler-fryer chicken, 3 to 3 1/2 pounds | |
| 1 | tb | Sweet butter, room temp. |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1/2 | c | Pluse 2T crumbled Roquefort (about 3 1/2 ounces) |
| 1/2 | c | Heavy cream |
| 5 | tb | Sweet butter, melted |
| 1/4 | c | Cointreau or other orange- flavored liquer |
| Beurre manie |
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