Black skin roasted mush­room chicken

Stanthorpe Border Post - - LIFE | TASTE - Recipe by Miguel Maestre for Aus­tralian Mush­rooms

In­gre­di­ents 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.


1 tbs olive oil, 2 fresh chorizo sausages, diced, 4 medium flat mush­rooms, chopped, 4 spring onions, chopped.


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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