High Roasted Butterflied Chicken With Herbs And Porcini Mushroom Recipes

Steps:

• Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
• In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
• Remove porcinis with slotted spoon, set aside and keep warm.
• Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
• Bring to boil then reduce heat.
• Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
• Stir in porcinis and remove from heat.
• Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
• Garnish with extra chives and serve with salad and fresh bread.

Steps:

• In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
• Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
• Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container.
• Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
• If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line bottom of broiler pan with aluminum foil and spray with spray.
• Remove chicken from brine, rinse with water.
• Butterfly chicken, flatten breastbone and smeer on flavored butter.
• Place chicken on the top of the broiler pan.
• For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
• Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top.
• Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
• A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
• Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
• Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
• With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.

Steps:

• Preheat the oven and one Pyrex at 65°C/150°F.
• Rub the chicken with the Mexican spices.
• Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
• Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
• In the same skillet add the second tablespoon of margarine.
• Add onions and cook until soft.
• Add mushrooms and cook for 5 minutes.
• Dissolve corn flour in broth.
• Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
• Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
• Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
• Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
• Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
• In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
• Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
• Remove chicken from brine and rinse thoroughly under cold running water. Butterfly chicken, flatten breastbone with palm of hand.
• Slip your fingers between skin and breast, loosening the membrane.
• Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
• Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
• Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom.
• Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes.
• Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
• Transfer chicken to cutting board.
• With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
• Cut chicken into serving pieces and serve with potatoes.