Roast chicken with mushroom stuffing and jerusalem artichokes
( SERVES 4 )
Although it may look complicated, this simple roast turns the mundane into an absolute treat.
|1||Chicken, large, free-range|
|3||Shiitake mushrooms, dried|
|1 Tbsp||Rosemary leaf|
|1 Tbsp||Tarragon leaves|
|150 g||Unsalted butter, softened and additional 1 tbsp unsalted butter|
|1 to taste||Salt and freshly ground black pepper|
|600 g||Jerusalem artichokes, washed and halved|
|1 cup||Chicken stock|
- Preheat the oven to 200C. Wash the chicken and dry with a paper towel, then run your fingers under the skin, starting at the wing end of the breast, to make a pocket that can be stuffed. Try not to split the skin.
- Soak the shiitake mushrooms in warm water until soft, then drain and finely chop. Chop the Swiss browns, portobellos and herbs and mix together. Heat the butter in a frying pan. Chop the shallots and garlic and quickly fry them until brown and crunchy. Add the chopped mushrooms and olive oil and continue to cook until the mushrooms are tender and most of the liquid has evaporated - about 10 minutes.
- In a bowl combine the mushroom mixture with the breadcrumbs and softened butter. Season with salt and pepper, then use your fingers to push as much of the stuffing as possible inside the skin, rubbing it into the flesh. Put any remaining stuffing inside the chicken, then seal the cavity with the whole lemon. Place the chicken in a roasting pan along with the artichokes. Brush the chicken with the 1 tablespoon of butter, season with salt and pepper and roast the chicken for about an hour.
- Remove the chicken and artichokes from the roasting pan, tipping the chicken up so that the fragrant lemony juices drain into the pan. Transfer the chicken and artichokes to a serving plate and set aside in a warm place. Return the pan to the stove, pour in the stock, then cook until it has reduced to a sauce consistency, loosening any pan scrapings as you go. Season and serve with the chicken.