Porcini Roasted Chicken

Porcini Roasted Chicken

3 pound kosher chicken
2 tablespoons porcini dust (porcinis ground in a spice grinder)
1 carrot,peeled
1 celery stick
2 shallots, peeled and sliced in half
1/4 cup white win
1 cup water
pepper
1 stick butter, softened
1 garlic clove, halved

1. Preheat oven to 450
2. Mix butter, porcini dust and pepper
3. separate skin from flesh of chicken withfinger- use a knofe to make small slits to gain access to legs.
4. truss chicken
5. place butter under skin, reverving 2 tbsp.
6. Place large roasting pan on rack 4-6 inches below oa rack that is directly in the centerofthe oven
7. Place wine, water, chicken neck, garlic, shallots, celery, carrot in roasting pan.
8. Place chicken breast side up on rack above the pan.
9. Roast 15 minutes.
10. Reduce heat to 400, turn chicken breast side down, baste. Roast 15 minutes.
11. Turn chicken breast side up, baste. Roast 15 minutes.
12. Turn chicken breast side down, baste. Roast 15 minutes.
13. Chicken should be done - test thigh with thin knife.
14. Place chicken breast down in pan and cover with aluminum foil raise back end of pan on a coaster andletrest 15 minutes.
15. deglaze sauce with 1/4 cup water and strain. Add to a small saucepan.
16. Mince carrot, shallotand 2 garlic cloves. Add to saucepan.
17. Add reserved porcini butter and mix sauce.
18. Carve chicken and serve with sauce.