Ingredients
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1
-
1
-
4
-
-
-
1/4
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-
-
-
-
-
-
-
-
Directions
Poulet Roti With Wild Mushrooms,From Chef Rozanne Gold, a classic French roast chicken with a wonderful bonus–a mushroom sauce to die for, enhanced, if you like, with a bit of port wine. Delicious with a merlot or a white burgundy.
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Steps
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1
Done
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Preheat the Oven to 425 Degrees F. |
|
2
Done
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Wash the Chicken and Pat It Dry With Paper Towels. |
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3
Done
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Save the Neck and Gizzards, Except For the Liver. |
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4
Done
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Salt and Pepper the Chicken Evenly and Sprinkle Salt and Pepper in the Cavity. |
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5
Done
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Soak the Dried Porcini in 2 Cups of Very Hot Water For 20 Minute Drain Them, Saving the Soaking Water. |
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6
Done
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Saute the Mushrooms in 1 Tablespoon of the Butter For 3 to 4 Minutes. |
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7
Done
|
Fill the Cavity of the Chicken With the Sauteed Mushrooms. |
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8
Done
|
Truss the Chicken and Rub It With 1 Tablespoon of Butter. |
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9
Done
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Place the Chicken, Breast Side Down, in a Heavy, Shallow Casserole and Roast For About 20 Minutes. |
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10
Done
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Reduce the Oven Temperature to 375 Degrees, Turn the Chicken on Its Side and Roast Another 15 Minutes. |
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11
Done
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Turn the Chicken on Its Other Side, Roast Another Fifteen Minutes, Then Turn the Chicken Breast Side Up, and Finsh Roasting For a Total of About 1 1/4 Hours ( Skin Should Be Golden and Crisp, Leg Should Move Easily in Its Socket, and Any Juices Should Run Clear)basting Often (at Least Each Time You Turn It). |
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12
Done
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Meanwhile, Put the Gizzards and Neck in a Small Pot With 1/2 Cup Water and the Mushroom Liquid, Strained Through a Fine Sieve. |
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13
Done
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Bring to a Boil, Lower the Heat, and Simmer 20 to 25 Minutes Until the Liquid Is Reduced to 1 1/4 Cups. |
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14
Done
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Pour the Liquid Through a Strainer and Discard the Gizzards and Neck. |
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15
Done
|
Remove Chicken from the Oven, Untruss, and Put on a Platter. |
