Roast Chicken Stuffed Under the Skin
Recipe GLPR47078bb22b550a
A classic French-inspired roasted chicken where a luxurious mushroom and chestnut herb butter is worked under the skin before roasting. The butter enriches the meat as it cooks, creating tender, flavorful poultry. Finished with a cognac-enhanced pan sauce for an elegant main course.
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Ingredients
1 whole free-range chicken, about 3 1/2 pounds
to taste Salt
to taste Black pepper
2 cloves garlic, finely chopped
2 shallots, finely chopped
2 ounces wild mushrooms, finely chopped
1/2 cup cooked chestnuts, chopped
1/4 cup toasted pine nuts, chopped
1 black truffle, cleaned and finely chopped (optional)
1/4 cup cognac
1 1/4 cups panko breadcrumbs
1/4 cup fresh herbs, such as parsley, chives, and chervil, finely chopped
8 ounces unsalted butter, softened to room temperature
2 tablespoons all-purpose flour
2 cups chicken stock
Directions
Preheat your oven to 425°F. Pat the chicken dry inside and out with paper towels, then season the cavity generously with salt and pepper.
In a small skillet over medium heat, warm 2 tablespoons of the softened butter. Add the chopped garlic and shallots, cooking for 2-3 minutes until softened and fragrant. Stir in the wild mushrooms and cook for another 3-4 minutes until any moisture evaporates. Remove from heat and let cool slightly.
In a bowl, combine the cooked mushroom mixture with the chopped chestnuts, pine nuts, truffle (if using), and fresh herbs. Fold in the panko breadcrumbs and season with salt and pepper to taste.
In a separate bowl, beat the remaining 6 ounces of softened butter with a wooden spoon until creamy. Stir in the mushroom-chestnut mixture and cognac, mixing until well combined. This creates the herb butter filling.
Starting at the neck cavity, gently lift the skin of the chicken, working your fingers between the skin and meat without tearing the skin. Work the herb butter mixture under the skin, distributing it evenly over both breasts and the thighs. Use about three-quarters of the butter mixture for under the skin, reserving the rest to rub over the outside.
Rub the outside of the chicken with the remaining herb butter mixture. Place the chicken breast-side up on a roasting rack in a roasting pan. Season the outside generously with salt and pepper.
Roast the chicken at 425°F for 15 minutes until the skin begins to brown, then reduce heat to 375°F. Continue roasting for 60-75 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh without touching bone. Baste the chicken with pan drippings every 20 minutes.
Remove the cooked chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before carving.
While the chicken rests, place the roasting pan on the stovetop over medium heat. Whisk the flour into the pan drippings, stirring constantly for 1-2 minutes to create a paste. Pour in the chicken stock, stirring to combine and scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed. Strain through a fine sieve if desired for a smoother sauce.
Carve the chicken and serve with the pan sauce spooned over the top.
