0 0
Poulet Roti With Wild Mushrooms

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (4 lb) roasting chickens preferably organic free range
1 cup porcini mushroom
4 tablespoons unsalted butter cold
coarse salt
fresh ground pepper
1/4 cup ruby port (optional)

Nutritional information

738.5
Calories
522 g
Calories From Fat
58 g
Total Fat
20.6 g
Saturated Fat
244.4 mg
Cholesterol
201.7mg
Sodium
0.6 g
Carbs
0.2 g
Dietary Fiber
0.4 g
Sugars
50.9 g
Protein
229g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Poulet Roti With Wild Mushrooms

Features:
    Cuisine:

    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.

    • 160 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chunky Chicken Soup
    previous
    Chunky Chicken Soup
    Chicken And Broccoli Rice Casserole
    next
    Chicken And Broccoli Rice Casserole
    Chunky Chicken Soup
    previous
    Chunky Chicken Soup
    Chicken And Broccoli Rice Casserole
    next
    Chicken And Broccoli Rice Casserole

    Add Your Comment

    four × four =