Porcini Roasted Chicken
1 T olive oil
4 T garlic, minced
1 t salt
2 t ground dried porcini
3 T dry white wine
1 5-6 lb roasting chicken
Preheat oven to 450.
Combine olive oil, garlic, salt and porcini dust and wine to make a paste. Set aside.
Remove the giblets and neck, save to make stock or discard (if that's the way you roll). Pat chicken dry and trim any excess fat. Starting at the neck cavity, loosen skin from breast and legs by inserting fingers and gently pushing between the skin and meat. Pour the porcini mixture under the skin on the breast and legs and thighs. Rub any extra porcini mixture over the outside of the bird. Tuck wings behind the back.
Place the chicken breast side up in a roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 for 30 minutes. Reduce oven temperature to 350 and bake an additional 1 hour and 15 minutes or until termometer registers 165.
Place chicken on a serving platter and let rest 10-15 minutes before serving.
Optional: Cook chicken atop quartered potatoes and turnips for a delicious side dish.
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