Chicken Tickled with Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes · Mushrooms

Chicken Tickled with Mushrooms

From Dorothy McNett's recipes at

1/2 pound fresh mushrooms (use what you can get, trying a mixture if possible)
a few fresh sage or basil leaves, as desired
2 tablespoons olive oil
1/2 teaspoon fine sea salt
freshly ground peppercorns

1 whole chicken, about 3 1/2 to 4 pounds
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1/4 teaspoon paprika or cayenne

3-4 tablespoons butter, softened but not melted
2-3 tablespoons chopped fresh chives or green onions
semi-coarse salt, so many choices!

Using a mushroom brush, clean the mushrooms and chop finely. In frying pan heat olive oil and add mushrooms, snipped herbs, salt, and freshly ground pepper. Cook over medium heat, stirring until mushrooms begin to release their juices. Keep cooking gently to evaporate the juices. Set aside to cool.

Preheat oven to 450 degrees. Wash chicken well, and pat dry with paper towels. Mix together salt, pepper and paprika or cayenne and rub it into the cavity of the chicken. Using the handle of a spoon, loosen the skin around the chicken without poking any holes into the skin. Blend the softened butter and snipped chives with the cooled mushroom mixture. Slide the mixture under the skin of the chicken, spreading it out as much as possible. Place chicken in roasting pan or casserole. Sprinkle with paprika. Turn the oven down to 375 degrees and roast the chicken for about 45 minutes, or until your instant meat thermometer registers 170-175 degrees and chicken has browned nicely. Remove from oven, allow to stand about 10 minutes before carving. Sprinkle a few grains of a semi-coarse natural sea salt over each piece just before serving.

Recipe created 2003-07-04.

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