Oven-roasted Chicken With Roquefort Sauce

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

Preheat oven to 350F. 1. Rinse chicken with cold water; pat dry, inside and out. Mix 1 tablespoon butter, salt and pepper; rub in body cavity of chicken. Truss chicken. Place on rack in shallow baking pan. 2. Mix cheese, cream, 5 tablespoons melted butter and the Cointreau. Brush chicken lightly with some of the cheese mixture. Roast chicken, basting with cheese mixture every 15 minutes, until juices run clear when inner thigh is pierced and leg moves freely, about 1 hour 15 minutes. 3. Transfer chicken to platter; remove trussing; keep warm. Heat remaining basting mixture in small saucepan over medium heat; whisk in bits of beurre manie (to make beurre manie: mix 1 T room temperature sweet butter with 1 T flour until well combined) and simmer until sauce is as thick as you like it. Remove from heat. Spoon over chicken; serve immediately.

NOTE: To evenly brown chicken, roast one third of the time with right side up, and a third with left side up and a third with breast up.

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