1 ? tablespoons unsalted butter
6 ounces mushrooms, sliced
? teaspoon salt
║ teaspoon freshly ground black pepper
1 tablespoon chopped parsley
2 cloves garlic, peeled, crushed and chopped fine
1 3-? pound roasting chicken
1 tablespoon unsalted butter, softened, to cook the chicken
2 tablespoons finely chopped onion
2 to 3 cloves garlic, peeled, crushed and chopped
2 cups coarsely chopped tomatoes (peel and seed the tomatoes)
Salt and pepper to taste
? cup oil-cured pitted olives
1 tablespoon chopped fresh parsley or other fresh herb


1. Preheat the oven to 400 degrees F. Melt the 1 ? tablespoons of butter in a saucepan, add the mushrooms, salt and pepper. Cook on medium heat for 4 to 5 minutes, until the liquid given off by the mushrooms has evaporated. Add the parsley and garlic and mix well. Let cool. Remove the wishbone from the chicken and slide your finger between the flesh and the skin to loosen the skin from the breast.
2. Keep pushing your fingers between the skin and the flesh to separate the leg meat from the skin. Slowly loosen the skin all around the chicken except along its back.
3. Lift the skin from the flesh and using a spoon or spatula push the seasoned mushrooms inside.
4. Press the chicken back into shape and truss with or without a trussing needle. Rub the skin of the chicken with 1 tablespoon softened butter, sprinkle lightly with salt and pepper and place the chicken on it side in a roasting pan or skillet. Roast 1 hour, turning from side to side after the first 25 minutes and finally placing it on its back the last 10 to 15 minutes of cooking. Baste every 5 minutes during the last 10 to 15 minuets of cooking.
5. Lift the chicken from the roasting pan, trim the ends of the drumsticks and keep the chicken warm on a platter, uncovered, on a platter, uncovered, in a 160-degree oven. Pour out most of the clear fat in the roasting pan; add the onions and saut╚ for 1 to 2 minutes on medium heat. Add the garlic and mix for a few seconds, then the tomatoes. Bring to a boil and simmer gently, stirring with a wooden spatula to melt the solidified juices. Season the sauce with salt and pepper. At serving time, pour the sauce on t op and around the chicken, sprinkle with the olives and the herbs and serve immediately. (The chicken can be carved in the dining room or cut into portions in the kitchen and arranged on plates with the olives, sauce and herbs.)
Saut╚ed, well-seasoned mushrooms spread under its skin make Jacques Pepin’s roasted chicken juicy and flavorful. He completes the chicken with a simple pan sauce and garnishes it with olives; the olives are not added to the sauce prior to serving, because they tend to blacken and make the sauce bitter.
Roasted Chicken Stuffed U
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