GialloZafferano Loves Italy

🍄🍗 A roast chicken that tastes like a long Italian lunch around the family table.

Herb butter melts under the skin, white wine perfumes the pan, and the creamy mushrooms catch all those beautiful roasting juices. ✨

Would you add this one to your fall dinner rotation? 🍂
Ingredients

For the Chicken
1 whole free-range chicken
150 g butter / ⅔ cup butter, cubed
3 garlic cloves, minced
Fresh rosemary, sage and bay leaf, chopped, to taste
Salt, to taste
1½ tsp honey mustard
Zest of ½ lemon
Dry white wine, as needed
For the Mushrooms
300 g mixed fresh mushrooms / about 3 cups (porcini, button, oyster)
1 tbsp butter, plus more as needed
1 shallot, finely chopped
Cooking juices from the chicken
50 ml heavy cream / 3 tbsp heavy cream
Sea salt flakes, to taste

Method
Blend the butter with garlic, herbs, honey mustard, lemon zest and salt.
Spatchcock the chicken, loosen the skin and massage half the flavored butter underneath, spreading the remaining butter over the surface.
Arrange the chicken in a baking dish with white wine and bay leaves.
Roast at 200°C / 400°F for 20 minutes, then lower to 180°C / 350°F and continue cooking for about 1 hour per 1 kg / 2.2 lb, topping up with wine halfway through if the pan looks dry.
Sauté the mushrooms in butter, starting with the larger pieces.
Remove porcini and button mushrooms after about 5 minutes.
Continue cooking the oyster mushrooms with the shallot, then add the chicken juices and reduce.
Stir in the cream and season with sea salt flakes.
Check that the chicken reaches 72°C / 162°F, rest it under foil, then serve with the mushroom sauce and a few fresh mushroom slices.

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