Roast Chicken With Herbed Mushrooms Food

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

HERBED ROAST CHICKEN

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
• Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
• Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
• Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
• Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.

GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.

Steps:

• 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
• 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
• Lay the potatoes out on the work surface and dust with flour. Mix together.
• Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
• Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
• Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
• Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
• To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
• Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
• Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
• Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
• To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.

MUSHROOM & HERB CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.

ROAST CHICKEN WITH MUSHROOM-ONION STUFFING

Steps:

• To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
• Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
• Brush the melted butter all over and sprinkle with seasonings.
• Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
• If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
• Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.

ROAST CHICKEN WITH HERBED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F.
• Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
• In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
• Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
• Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.