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Ingredientes
- 1 whl chicken (3 lb)
- 1 lb Fresh mushrooms
- 1/2 Tbsp. Butter
- 1/2 tsp Lemon juice
- 1/4 tsp Salt
- 1 c. Heavy cream
- 1/2 Tbsp. Cornstarch, blended with
- 1 Tbsp. - of the cream
- 1 Tbsp. Chopped shallots
- 1/3 c. Port wine Madeira may be substituted
- 1 Tbsp. Butter
- 1/4 c. Cognac or possibly a good brandy
Direcciones
- PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly and rub with 1 Tbsp. butter all over the skin. TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 min. Turn on its left side and baste quickly with butter, return to the oven for another 5 min. Turn on its right side for another 5 min, basting as before. TO ROAST THE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Leave it for a total of 15-20 min, basting it at least every 10 min. Salt the chicken, turn it on its other side, and cook another 15-20 min, basting at least every 20 min. Turn the chicken breast up and continue basting every 10 min during the last few min it is roasting. TO TELL IF THE
- CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 min and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a hot platter, remove the trussing string, and let it sit at least 5-10 min before carving so which the juices won't retreat into the tissues. It can wait a good 30 min with foil over it. As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole.
- Bring 1/4 c. water to a boil with 1/2 Tbsp. butter, lemon juice and salt. Add in mushrooms, cover and cook for 8 min. Separate the cooking liquid and save it. Pour the cream and cornstarch and cream mix into the mushrooms. Simmer for 2 min. Taste and correct seasoning and hold.
- When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan. Stir in the shallots and saute/fry for 1 minute. Add in the port and mushroom juices and reduce rapidly while deglazing the pan (scraping up the coagulated juices) till the liquid has reduced to about 1/4 c.. Add in the mushrooms and cream. Simmer for 2-3 min, allowing the liquid to thicken slightly. Taste and correct seasoning; add in more lemon juice to taste. Butter the inside of a casserole with butter; rapidly carve the chicken into serving pcs and sprinkle lightly with salt. Arrange it in the casserole for serving. Hot the cognac carefully, don't let it catch on fire. Set the chicken over moderate heat till you hear it begin to sizzle; pour the cognac over it and ignite it carefully with a match. Shake the casserole slowly until the flames have subsided.
- Pour the mushroom mix over the casserole, basting the chicken. Cover and let it steep for 5 min. Don't allow the sauce to boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 4 servings | |
| Calories 874 | |
| Calories from Fat 564 | 65% |
| Total Fat 62.96g | 79% |
| Saturated Fat 23.43g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 411mg | 17% |
| Potassium 969mg | 28% |
| Total Carbs 5.92g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.87g | 1% |
| Protein 61.58g | 99% |
