Home Recipes Whole Roasted Chicken Forestiere

Whole Roasted Chicken Forestiere

This classic French dish developed by Chef Aaron Barnett of St. Jack in Portland, Oregon is best paired with a glass of Oregon Pinot noir.

1	whole chicken
1/2	bunch thyme
1	lemon quartered
1	head garlic halved
125 g	butter
2 tbsp	chopped shallot
1	chopped garlic
250 ml	chicken stock
120 ml	Madeira
125 g	assorted wild mushrooms
170 g	heavy cream
2 tbsp	chopped parsley
	Pinch cayenne, a squish of lemon, salt and pepper

Step 1
Stuff the chicken with lemon, thyme, garlic and tie the legs up with a bit of string. Season with salt and pepper, smear the bird in butter and transfer into a heavy bottomed sauté pan.
Step 2
Place in a 260 °C oven for 20 minutes or until golden brown. Reduce heat to 175 °C and continue cooking until an internal temperature of 70 °C is reached (approximately 1 hour), basting continually throughout the cooking process. Let rest on a cutting board for 15 minutes to allow the juices to gather.
Step 3
Remove the chicken and excess fat from the roasting pan. Add the shallots, garlic and mushrooms and sauté over medium heat until mushrooms are cooked and shallots are translucent. After approximately 5-7 minutes de-glaze with Madeira and chicken stock and reduce by 2/3rds. Add cream, nutmeg, cayenne and adjust salt and pepper to taste. Finish with parsley and lemon.
Step 4
Cut chicken into pieces and arrange on a warm platter and spoon the sauce over the top to serve.

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