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The Perfect Roast Chicken With Roasted Shallots and Portobello
Serves 4
Ingredients Needed:
- 1 (4 lb.) young roaster
- Salt and pepper to taste
- 1 medium onion, halved and peeled
- 3 cloves garlic, peeled and smashed
- 1 bunch fresh herbs- rosemary, thyme, flat-leaf parsley
- 1/4 c. olive oil
- 2 c. chicken broth, divided
- 8 large shallots
- 8 portobello mushrooms, stems removed and cut in half
- 1/2 c. dry white wine
How to Prepare the Chicken:
- Preheat the oven to 350 F. Season the skin and the inside of the cavity of the chicken generously with salt and pepper.
- Place the onion, garlic, and fresh herbs in the cavity and truss the chicken. In a roasting pan over medium-high heat, heat the oil until it begins to smoke.
- Place the chicken, breast-side-down, in the oil and cook until all the sides off the chicken are completely browned.
- Place the bird, breast-side-up into the oven and baste with 1/4 c. of the chicken stock. Continue basting with 3/4 c. of the chicken stock every 10 minutes until the chicken is done, approximately 1 hour, or until the chicken reaches an internal temperature of 170 F.
- Add the shallots 20 minutes after the chicken has been put into the oven and the mushrooms 40 minutes after the chicken has been put into the oven.
- Remove the cooked chicken, shallots, and mushrooms from the oven and set on a platter, cover and let rest for 10 minutes.
How to Prepare the Sauce:
- Place the roasting pan back on the stove over medium-high heat and bring the juices in the pan to a boil. Using a small ladle remove any of the fat that has risen to the top of the pan.
- Add the white wine to the pan and, using a wooden spoon, scrape up the browned bits from the bottom of the pan. Reduce the wine by half and add the remaining 1 c. of chicken stock.
- Reduce the stock by half, season with salt and pepper and add the fresh thyme. Carve the chicken and arrange on a platter with the shallots and mushrooms. Spoon the pan juices over the meat.
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