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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Very Low Carbs Main Dish Poultry French European Chicken Dietary Low Sodium High Protein Low Carb High In Something Low In Something Meat Whole Chicken 4 Hours Or Less

Poulet Roti With Wild Mushrooms

From chef rozanne gold, a classic french roast chicken with a wonderful bonus--a mushroom sauce to die for, enhanced, if you like, with a bit of port wine. delicious with a merlot or a white burgundy.

Steps

Preheat the oven to 425 degrees f.
Wash the chicken and pat it dry with paper towels.
Save the neck and gizzards , except for the liver.
Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity.
Soak the dried porcini in 2 cups of very hot water for 20 minute drain them , saving the soaking water.
Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes.
Fill the cavity of the chicken with the sauteed mushrooms.
Truss the chicken and rub it with 1 tablespoon of butter.
Place the chicken , breast side down , in a heavy , shallow casserole and roast for about 20 minutes.
Reduce the oven temperature to 375 degrees , turn the chicken on its side and roast another 15 minutes.
Turn the chicken on its other side , roast another fifteen minutes , then turn the chicken breast side up , and finsh roasting for a total of about 1 1 / 4 hours basting often.
Meanwhile , put the gizzards and neck in a small pot with 1 / 2 cup water and the mushroom liquid.

Ingredients

roasting chickens, porcini mushroom, unsalted butter, coarse salt, fresh ground pepper, ruby port