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!