Black skin roasted mushroom chicken

Dalby Herald - - LIFE TASTE - Recipe by Miguel Maestre for Aus­tralian Mush­rooms


CHICKEN: 1 large chicken, 20g un­salted butter, soft­ened, 400g Swiss brown mush­rooms, quar­tered, 3 sprigs thyme, leaves picked, 1 tsp Span­ish smoky pa­prika, 2 porta­bella mush­rooms. STUFFING: 1 tbs olive oil, 2 fresh chorizo sausages, diced, 4 medium flat mush­rooms, chopped, 4 spring onions, chopped. ROAST VEG­ETA­BLES*: 1 bunch baby beets, washed, halved (golden and pur­ple), 1 bunch Dutch car­rots, washed, trimmed (pur­ple, yel­low, orange), 1 bunch spring onions, trimmed, 2 bulbs baby fen­nel, quar­tered. *Use th­ese, or your favourite roast ve­g­ies.


Pre­heat oven to 180C (al­low 30 min­utes cook­ing per 500g of chicken). Blend the butter, mush­rooms and thyme in a food pro­ces­sor and sea­son gen­er­ously with salt and pep­per. Gen­tly loosen the skin by push­ing your fin­gers along the sur­face of the meat around the breast and thighs. Push the butter un­der the skin and work the butter as far down un­der the skin as pos­si­ble. Sprin­kle the pa­prika over the skin and rub un­til evenly coated. For the stuffing, heat the olive oil in a large fry­ing pan over medium high heat. Add the chorizo, mush­rooms and spring onion and cook for 2 min­utes, stir­ring reg­u­larly. Sea­son to taste and re­move from the heat. Push one of the porta­bella mush­rooms and chorizo mix­ture firmly into the cav­ity in­side the chicken, cre­at­ing pres­sure so they roast with the chicken juices. Close up the cav­ity with the other porta­bella mushroom. Chop the ve­g­ies and place into the base of a bak­ing tray. Sea­son the ve­g­ies with lots of salt and pep­per, then driz­zle with olive oil and mix to­gether us­ing your hands. Cook the ve­g­ies to­gether with the chicken. Re­move from the oven and serve with stuffing and ve­g­ies.

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