Serves 2 - 4.
Special Tools: Kitchen Twine, Piece of Cheesecloth, Roasting Pan.
- 2 cups Cooked White Rice
- 1 (4 - 4 1/2 lb.) Whole Chicken, rinsed and patted dry
- 4 tsp Unsalted Butter, softened
- 2 Fresh Sage Leaves, chopped
- 1 tbsp Thyme Sprigs, chopped
- 2 tbsp Fresh Parsley, chopped
- 1 cup Chicken Stock
- 1/4 cup Dry White Wine
- 2 tbsp Corn Starch
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 Crimini Mushrooms, finely chopped
- 1 tbsp Unsalted Butter
- 1 tbsp All-Purpose Flour
- 1/2 cup Half and Half
- 1/2 cup 2% Milk
- In a small bowl, mix 4 tsp softened butter with fresh herbs using a spoon to make a compound butter, set aside.
- In a saucepan, add 1 tbsp butter till melted. Add flour and stir till flour cooks off. Add milk and half and half, stir constantly with a wire whisk till starting to thicken and bubble. Remove from heat.
- In a large bowl, add cooked rice, chopped mushrooms, salt, pepper and cream sauce. Stir till combined. Insert rice mixture into cheesecloth, tie shut wth kitchen twine and set aside.
- Preheat oven to 425* degrees.
- Slip fingers between the chicken breast and skin to make a pocket, insert compound butter evenly into each breast and close pockets. Rub both sides of the bird generously with olive oil and remaining softened butter, salt and pepper outside of chicken,
- Place cheesecloth filled with rice inside the chicken cavity, tie legs shut with kitchen twine.
- Roast chicken on roasting pan for 20 minutes breast-side down.
- Turn the bird and roast for 20 minutes breast-side up.
- Lower the temperature to 375* degrees, turn the bird breast-side down and roast until golden brown and juices run clear (about 30 - 45 minutes longer). Internal temperature of thigh should be 170* degrees fahrenheit.
- Remove bird from oven and let rest on cutting board for 15 minutes, tent with foil to keep warm.
- Spoon the fat from the pan juices, place the roasting pan on two burners over medium heat.
- Add the chicken stock and bring to a boil, stirring to deglaze the pan.
- Simmer until reduced to about 3/4 cup (about 3 minutes).
- Meanwhile, make a slurry in a small bowl with the corn starch and white wine.
- Whisk the slurry into the pan and bring to a boil to thicken until it becomes sauce, remove and season with salt and pepper if necessary.
- Remove rice from chicken and fluff with fork.
- Serve chicken and rice with sauce drizzled over chicken.
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