Roasted Chicken with Mushroom Sauce (Serves 4)
Abundant mirepoix (the carrots, celery, onion and garlic) and frequent basting are the keys to great roasted chicken with crispy skin. You can make the sauce in the pan that the chicken was roasted in while the bird rests.
Roasted Chicken Ingredients
1 roasting chicken, 4 to 5 pounds
1 head garlic, cloves separated but not peeled
1 onion, peeled
2 carrots, peeled
4 ribs celery, rinsed
2 tablespoons vegetable oil
Salt and black pepper to taste
Roasted Chicken Instructions: Preheat oven to 350†. Wash the chicken, inside and out, then dry with paper towels. dry with paper towels. Coarsely chop the vegetables and toss them into a roasting pan with the vegetable oil. Sprinkle the chicken with dry thyme, then place it in the oven.
Mushroom Sauce Ingredients
2 cups sliced mushrooms of your choice
2 tablespoons chicken fat from the roasting pan
1/4 teaspoon minced garlic
1 teaspoon flour
1 cup Verjus Blanc
1 teaspoon chopped parsley
Pinch of fresh tarragon
Salt and black pepper to taste
Mushroom Sauce Instructions: Strain the fat and vegetables from the roasting pan into a clean container such as a Pyrex measuring cup. Measure 2 teaspoons of the fat and pour it back into the roasting pan. With the roasting pan and the chicken fat on a medium hot burner, add the sliced mushrooms to the pan. SautÈ the mushrooms until they begin to color, then add the flour and continue to cook for another 3 minutes while stirring well with a wooden spoon.
Add the garlic and continue to stir. When the garlic begins to smell good, deglaze the pan with the verjus, decrease the heat to low, and allow the sauce to thicken. Season the sauce with salt and pepper, add the parsley, and spoon the sauce over the bird.
Abundant mirepoix (the carrots, celery, onion and garlic) and frequent basting are the keys to great roasted chicken with crispy skin. You can make the sauce in the pan that the chicken was roasted in while the bird rests.
Roasted Chicken Ingredients
1 roasting chicken, 4 to 5 pounds
1 head garlic, cloves separated but not peeled
1 onion, peeled
2 carrots, peeled
4 ribs celery, rinsed
2 tablespoons vegetable oil
Salt and black pepper to taste
Roasted Chicken Instructions: Preheat oven to 350†. Wash the chicken, inside and out, then dry with paper towels. dry with paper towels. Coarsely chop the vegetables and toss them into a roasting pan with the vegetable oil. Sprinkle the chicken with dry thyme, then place it in the oven.
Mushroom Sauce Ingredients
2 cups sliced mushrooms of your choice
2 tablespoons chicken fat from the roasting pan
1/4 teaspoon minced garlic
1 teaspoon flour
1 cup Verjus Blanc
1 teaspoon chopped parsley
Pinch of fresh tarragon
Salt and black pepper to taste
Mushroom Sauce Instructions: Strain the fat and vegetables from the roasting pan into a clean container such as a Pyrex measuring cup. Measure 2 teaspoons of the fat and pour it back into the roasting pan. With the roasting pan and the chicken fat on a medium hot burner, add the sliced mushrooms to the pan. SautÈ the mushrooms until they begin to color, then add the flour and continue to cook for another 3 minutes while stirring well with a wooden spoon.
Add the garlic and continue to stir. When the garlic begins to smell good, deglaze the pan with the verjus, decrease the heat to low, and allow the sauce to thicken. Season the sauce with salt and pepper, add the parsley, and spoon the sauce over the bird.
