The perfect roast chicken with roasted shallots and portob

4 servings

Ingredients

Quantity Ingredient
4 pounds Young roaster
Salt and pepper; to taste
1 medium Onion; halved and peeled
3 Cloves garlic; peeled and smashed
1 bunch Fresh herbs; rosemary thyme
; flat-leaf parsley
¼ cup Olive oil
2 cups Chicken broth; divided
8 larges Shallots
8 Portobello mushrooms; stems removed and
; cut in half
½ cup Dry white wine

Directions

How to Prepare the Chicken:

1. Preheat the oven to 350 F. Season the skin and the inside of the cavity of the chicken generously with salt and pepper.

2. Place the onion, garlic, and fresh herbs in the cavity and truss the chicken. In a roasting pan over medium-high heat, heat the oil until it begins to smoke.

3. Place the chicken, breast-side-down, in the oil and cook until all the sides off the chicken are completely browned.

4. Place the bird, breast-side-up into the oven and baste with ¼ cup of the chicken stock. Continue basting with ¾ cup of the chicken stock every 10 minutes until the chicken is done, approximately 1 hour, or until the chicken reaches an internal temperature of 170 F.

5. Add the shallots 20 minutes after the chicken has been put into the oven and the mushrooms 40 minutes after the chicken has been put into the oven.

6. Remove the cooked chicken, shallots, and mushrooms from the oven and set on a platter, cover and let rest for 10 minutes.

How to Prepare the Sauce:

1. Place the roasting pan back on the stove over medium-high heat and bring the juices in the pan to a boil. Using a small ladle remove any of the fat that has risen to the top of the pan.

2. Add the white wine to the pan and, using a wooden spoon, scrape up the browned bits from the bottom of the pan. Reduce the wine by half and add the remaining 1 cup of chicken stock.

3. Reduce the stock by half, season with salt and pepper and add the fresh thyme. Carve the chicken and arrange on a platter with the shallots and mushrooms. Spoon the pan juices over the meat.

The Perfect Roast Chicken With Roasted Shallots and Portobello © 1997 Lifetime Entertainment Services. All rights reserved.

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