Recipes
Roast Chicken with Three Mushrooms
10
Dec
Dec
Roast Chicken with Three Mushrooms
Servings 4 persons
Ingredients
Herb Butter Chicken Seasoning
- 2 1/2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh marjoram leaves
- salt and pepper to taste
- 1 whole chicken
- salt and pepper to taste
- 1 cup onions peeled and diced
- 1/4 cup celery diced
- 1/4 cup oil
Sauce
- 1 1/2 tablespoons MAYA All Purpose Flour sifted
- 2 cups chicken stock
- 2 tablespoons butter
- 1 cup fresh button mushrooms
- 1 cup fresh shitake mushrooms stems removed
- 1/4 cup Dried porcini mushrooms pre-soaked
- salt and pepper to taste
- thyme leave
- marjoram leaves
- 1 1/2 tablespoons brandy
- 1 teaspoon parsley chopped
Instructions
Chicken
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Mix the herb-butter seasoning and set aside at room temperature.
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After washing and drying the chicken, season with salt and pepper.
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With your fingers, insert them in between the skin and the meat.
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Get some of the butter and insert it evenly.
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Truss the chicken.
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Mix the onion, carrots and celery.
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Place them on the roasting pan and place the chicken in the middle.
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Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
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When it has a nice golden roasted finish, set aside and start preparing the sauce.
Sauce
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Degrease the roasting pan and remove all burnt ingredients.
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Cook it for about 4 minutes or until it starts to be golden brown.
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Now add the flour and mix it well so it is no longer visible.
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Add the stock and mix well as it will gradually thicken.
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Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
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Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
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Rectify the seasoning with herbs, salt, pepper and the brandy.
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When the sauce is right, keep hot.
Assembly
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Remove the string and place the chicken on a serving platter.
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Spoon the sauce and the mushrooms on the sides.
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Garnish with chopped parsley and sprigs of thyme and marjoram.
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Bon Appétit!