Tuesday, December 9, 2014

RECIPE: Roast Chicken With Three Mushrooms

The recipe was demonstrated by Chef George Lizares of the LJC Group of Restaurants  at The Maya Kitchen.  Chicken is a very versatile meat and much loved by both adults and kids. This Roast Chicken recipe is a nice dish for the Noche Buena feast.

Roast Chicken with Three Mushrooms

(Good for 4-5 persons)


Herb Butter Chicken Seasoning
2-3 tbsps Butter
1 tsp Fresh thyme leaves
1 tsp Fresh marjoram leaves
Salt and pepper to taste


Ingredients


1 pc Chicken
Salt and pepper to taste
1 cup Peeled and diced onions
¾ cup Peeled and diced carrots
¼ cup Celery, diced
¼ cup oil




Procedure


  • 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.


For the Sauce


1-2 tbsp. MAYA All Purpose Flour (sifted)
2 cups Chicken stock
2 tbsps. Butter
1 cup Fresh button mushrooms
1 cup Fresh shitake mushrooms, stems removed
¼ cup Dried porcini mushrooms (pre-soaked)
Salt and pepper to taste
Some thyme leave and marjoram leaves
1-2 tbsp. Brandy
1 tsp. Chopped parsley


  • 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!

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