A whole Bell & Evans chicken roasted until deeply golden, then finished with wild mushrooms and a glossy poultry demi-glace pan sauce.
Serves: 4
Active time: 25 minutes
Total time: 1 hour 30 minutes
Ingredients
- 1 whole Bell & Evans chicken, 3½–4 pounds
- 2 tablespoons Jimmy P’s Seasoning Rub
- 1 container Poultry Demi-Glace
- 8 ounces mixed wild mushrooms
- 3 sprigs fresh thyme, plus more for serving
- 2 tablespoons butter
- 1 shallot, minced
- Splash of dry white wine
Instructions
- Heat the oven to 425°F. Pat the chicken dry. Season generously inside the cavity and underneath and over the skin with Jimmy P’s Seasoning Rub. Place the thyme in the cavity.
- Set the chicken breast-side up in a roasting pan or cast-iron skillet. Roast for approximately 1 hour and 10 minutes, or until the thickest part of the thigh reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 15 minutes. Reserve the drippings in the roasting pan.
- While the chicken rests, melt the butter in a skillet over medium-high heat. Add the mushrooms and shallot, then cook until the mushrooms are deeply browned.
- Deglaze the skillet with white wine, scraping up the browned bits. Whisk in the poultry demi-glace and reserved pan drippings. Simmer for approximately 5 minutes, until glossy and slightly reduced.
- Carve the rested chicken and spoon the mushroom demi-glace sauce over the top. Finish with fresh thyme and serve immediately.
From the case: Save the chicken carcass. Simmering it with the remaining poultry demi-glace makes an excellent base for next-day stock.
