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From the kitchen of Lynfred Chef, Celeste Pasag
Yields 4

1 ea       4-5 lbs Roasting Chicken, room temperature
2 ea       Portobello Mushrooms, sliced
2 ea       onion, sliced
1 ea       garlic head, halved
6 ea       carrots, cut 1 in chunks
1 stick   butter, room temperature
2 T          parsley, chopped
2 T          thyme, chopped
2 T          basil, chopped
1 ea       lemon, halved
1 ea       lemon wedges for garnish
1 cup     chicken stock
½ cup    cream
Salt and Pepper
Olive Oil
Butchers twine

Preheat oven to 425 degrees.  Rinse chicken well with water.  Pat dry and set aside.  Mix parsley, thyme, basil, salt and pepper along with the butter.  Working with the chicken, breast side up, separate carefully the skin from the meat using your fingers along the breast meat.  Take your herb butter and stuff it evenly under the skin and across the whole bird.  Then take your lemon halves garlic and place inside the cavity of the chicken.   Tie the legs with butchers twine and tuck the wings back.    Sprinkle Olive oil on top of the chicken and salt and pepper.  Oil your roasting pan.  Layer in carrots, garlic and place chicken on top.  Place in the oven and roast for 1 ½ hours or until juices are clear when you cut between the leg and thigh.  Half way through the cooking time, add your Portobello mushrooms to roast.  Once the chicken is done, transfer to a plate and let rest covered with foil.  Take half of your vegetable, chicken jus, mushrooms, chicken stock and puree in a blender.  Put the sauce in a pan along with the cream and let reduce for about 5 minutes.    Season to taste.  To assemble; place the rest of your vegetables on the bottom of your platter.  Remove the lemon and garlic from the cavity of the chicken.  Slice your bird as you would a turkey and lay your slices on top of your platter.  Spoon sauce on top and garnish with lemon wedges.