Roast Chicken with Porcini

recipe

Roast Chicken with Porcini

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A nifty way of lifting ordinary roast chicken right out of the ordinary... and keeping it moist. Butter with porcini, parsley and lemon is smeared between the flesh and the skin before the chicken goes into the oven.

Ingredients

15g dried porcini mushrooms
2 tbsp parsley, chopped
1 garlic clove, roughly chopped
finely grated zest of 1 lemon
juice of 1/2 lemon
50g butter, softened
salt and freshly ground black pepper
1.5?2kg free-range chicken
1 small onion, quartered

Serves: 4 Cook Time: 100 Total Time: 100min

Directions

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Preheat the oven to //gas mark Place the porcini in a small bowl and cover with hot water. Leave for at least minutes to soak and soften.
Pick the porcini out carefully and pat dry on kitchen paper or a clean tea towel. Strain the soaking water and save to use as mushroom stock in a soup or sauce. It freezes well.
Chop the porcini, parsley, garlic and lemon zest together very finely. Mash with the lemon juice, butter, salt and pepper.
Gently wiggle your fingers under the skin of the chicken, easing it away from the flesh on the breast and upper thighs without pulling it right off. Now ? and I find this easiest with fingers, but you may prefer to use a spoon as well or instead ? push the flavoured butter between the skin and flesh, smearing it around as evenly as possible.
Put the onion quarters inside the cavity of the chicken.
Weigh the chicken and calculate the roasting time. Allow minutes per , adding minutes extra on top. Roast in the oven, basting frequently with the juices. If it threatens to burn, cover with foil.
Once cooked, set the chicken aside in a warm place for ? minutes before serving. Carve in the usual way, making sure everyone gets their fair share of the top slices flavoured with the porcini butter.