RECIPE: Roast Chicken With Three Mushrooms

The recipe was demonstrated by Chef George Lizares of the LJC Group of Restaurants  at The Maya Kitchen.  Chicken is a very versatile meat and much loved by both adults and kids. This Roast Chicken recipe is a nice dish for the Noche Buena feast.

Roast Chicken with Three Mushrooms

(Good for 4-5 persons)

Herb Butter Chicken Seasoning

2-3 tbsps Butter

1 tsp Fresh thyme leaves

1 tsp Fresh marjoram leaves

Salt and pepper to taste

Ingredients

1 pc Chicken

Salt and pepper to taste

1 cup Peeled and diced onions

¾ cup Peeled and diced carrots

¼ cup Celery, diced

¼ cup oil

Procedure

• Mix the  herb butter seasoning and set aside at room temperature.
• After washing and drying the chicken, season with salt and pepper.
• With your fingers, insert them in between the skin and the meat.
• Get some of the butter and insert it evenly.
• Truss the chicken.
• Mix the onion, carrots and celery.
• Place them on the roasting pan and place the chicken in the middle.
• Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
• When it has a nice golden roasted finish, set aside and start preparing the sauce.

For the Sauce

1-2 tbsp. MAYA All Purpose Flour (sifted)

2 cups Chicken stock

2 tbsps. Butter

1 cup Fresh button mushrooms

1 cup Fresh shitake mushrooms, stems removed

¼ cup Dried porcini mushrooms (pre-soaked)

Salt and pepper to taste

Some thyme leave and marjoram leaves

1-2 tbsp. Brandy

1 tsp. Chopped parsley

• Degrease the roasting pan and remove all burnt ingredients.
• Cook it for about 4 minutes or until it starts to be golden brown.
• Now add the flour and mix it well so it is no longer visible.
• Add the stock and mix well as it will gradually thicken.
• Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
• Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
• Rectify the seasoning with herbs, salt, pepper and the brandy.
• When the sauce is right, keep hot.

Assembly

• Remove the string and place the chicken on a serving platter.
• Spoon the sauce and the mushrooms on the sides.
• Garnish with chopped parsley and sprigs of thyme and marjoram.
• Bon Appétit!