Roasted chicken with fresh garlic and spinach stuffed under

1 servings

Ingredients

Quantity Ingredient
½ cup Ground cumin
½ cup Ground fennel
¼ cup Ground coriander
½ cup Ground anise
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 tablespoons Salt
2 tablespoons White pepper
1 teaspoon Olive oil
2 tablespoons Sliced garlic
1 pounds Cleaned spinach
1 Whole chicken
1 teaspoon Kosher salt
1 teaspoon Fresh black pepper
1 pounds Cooked potatoes dry and mashed
1 cup Milk; heated
2 teaspoons Whole butter
1 cup Lightly cooked assorted wild mushrooms in; include shiitake,
; a little whole butter and shallots, morels
2 tablespoons Rich demi-glace

Directions

HERB SPICE MIX

FOR THE CHICKEN

WILD MUSHROOM MASHED POTATOE

Mix thoroughly and reserve for seasoning the chicken.

FOR THE CHICKEN:

Preheat oven to 340 degrees.

Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill.

Slide your fingers in between the skin and the breast meat of the chicken.

Neatly slide your spinach and garlic mixture in between the skin and the breast meat.

Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.

WILD MUSHROOM MASHED POTATOES: While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

Converted by MC_Buster.

Per serving: 3736 Calories (kcal); 261g Total Fat; (62% calories from fat); 280g Protein; 66g Carbohydrate; 1391mg Cholesterol; 15925mg Sodium Food Exchanges: 3½ Grain(Starch); 37 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMER CP0056 Converted by MM_Buster v2.0n.

Related recipes