Whole Roasted Chicken Forestiere
by Chef Aaron Barnett of St. Jack in Portland, Oregon
Ingredients – Serves 4
1 whole chicken
1/2 bunch thyme
1 lemon quartered
1 head garlic halved
1/4 pound butter
2 tablespoon chopped shallot
1 tablespoon chopped garlic
1 cup chicken stock
1/2 cup Madeira
1/4 pound assorted wild mushrooms
3/4 cup heavy cream
2 tablespoon chopped parsley
A squish of lemon
Salt and pepper
Stuff the chicken with lemon, thyme, garlic and tie the legs up with a bit of string. Season with salt and pepper, smear the bird in butter and transfer into a heavy bottomed sauté pan.
Place in a 500 °F oven for 20 minutes or until golden brown. Reduce heat to 350 °F and continue cooking until an internal temperature of 160 °F is reached (approximately 1 hour), basting continually throughout the cooking process. Let rest on a cutting board for 15 minutes to allow the juices to gather.
Remove the chicken and excess fat from the roasting pan. Add the shallots, garlic and mushrooms and sauté over medium heat until mushrooms are cooked and shallots are translucent. After approximately 5-7 minutes de-glaze with Madeira and chicken stock and reduce by 2/3rds. Add cream, nutmeg, cayenne and adjust salt and pepper to taste. Finish with parsley and lemon.
Cut chicken into pieces and arrange on a warm platter and spoon the sauce over the top to serve.