Ingredients
-
1
-
1
-
4
-
-
-
1/4
-
-
-
-
-
-
-
-
-
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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
Preheat the Oven to 425 Degrees F. |
2
Done
|
Wash the Chicken and Pat It Dry With Paper Towels. |
3
Done
|
Save the Neck and Gizzards, Except For the Liver. |
4
Done
|
Salt and Pepper the Chicken Evenly and Sprinkle Salt and Pepper in the Cavity. |
5
Done
|
Soak the Dried Porcini in 2 Cups of Very Hot Water For 20 Minute Drain Them, Saving the Soaking Water. |
6
Done
|
Saute the Mushrooms in 1 Tablespoon of the Butter For 3 to 4 Minutes. |
7
Done
|
Fill the Cavity of the Chicken With the Sauteed Mushrooms. |
8
Done
|
Truss the Chicken and Rub It With 1 Tablespoon of Butter. |
9
Done
|
Place the Chicken, Breast Side Down, in a Heavy, Shallow Casserole and Roast For About 20 Minutes. |
10
Done
|
Reduce the Oven Temperature to 375 Degrees, Turn the Chicken on Its Side and Roast Another 15 Minutes. |
11
Done
|
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). |
12
Done
|
Meanwhile, Put the Gizzards and Neck in a Small Pot With 1/2 Cup Water and the Mushroom Liquid, Strained Through a Fine Sieve. |
13
Done
|
Bring to a Boil, Lower the Heat, and Simmer 20 to 25 Minutes Until the Liquid Is Reduced to 1 1/4 Cups. |
14
Done
|
Pour the Liquid Through a Strainer and Discard the Gizzards and Neck. |
15
Done
|
Remove Chicken from the Oven, Untruss, and Put on a Platter. |