Roast Chicken with Three Mushrooms
Herb Butter Chicken Seasoning
- 2 1/2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh marjoram leaves
- salt and pepper (to taste)
- 1 whole chicken
- salt and pepper (to taste)
- 1 cup onions (peeled and diced)
- 1/4 cup celery (diced)
- 1/4 cup oil
Sauce
- 1 1/2 tablespoons MAYA All Purpose Flour (sifted)
- 2 cups chicken stock
- 2 tablespoons butter
- 1 cup fresh button mushrooms
- 1 cup fresh shitake mushrooms (stems removed)
- 1/4 cup Dried porcini mushrooms (pre-soaked)
- salt and pepper (to taste)
- thyme leave
- marjoram leaves
- 1 1/2 tablespoons brandy
- 1 teaspoon parsley (chopped)
Chicken
- 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.
Sauce
- 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!
