Roast chicken with morels
A simple spring dish from MasterChef judge John Torode made all the more special with the earthy, rich flavour of seasonal mushrooms
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 25 mins
- Soak half the porcini in a small bowl of boiling water for 10 minutes. Heat the oven to 200C/fan 180C/gas 6.
- Remove any giblets and fat from the cavity of the chicken. Put the butter in a small bowl. Drain the porcini, pat dry on kitchen paper, then roughly chop and add to the butter. Season well and mix. Put the porcini butter inside the cavity of the bird and put in a roasting tin. Pour 100ml of water into the cavity (this will help steam the bird from the inside). Rub the chicken all over with vegetable oil, then season. Put the bird in the oven and roast for 1 hour 15 minutes.
- Grind the remaining dried porcini to a powder either in a mortar and pestle or a spice grinder.
- Check the bird after the cooking time by piercing the fat part of the thigh - the juices should run clear (if they don't, give it an extra 10-15 minutes). Gently lift the bird from the roasting tin (keeping the porcini butter inside) and keep warm.
- Remove half the fat from the roasting tin. Put the tin over a low heat, add the shallots and cook gently - there should be enough fat in the tin to cook the shallots, and all the scrapings will add loads of flavour. Now add the dried porcini powder and cook for 2 minutes to release the aroma. Add the brandy and flambé. Keep a pan lid to hand in case you need to dampen the flames. When the flames die down, add the fresh morels and stir, then tip in all the juices, butter and porcini from the resting chicken and bring to a simmer. Cook for a few minutes, add the crème fraîche and mix well. Stir in the herbs. Serve the chicken with the sauce.
More ways with morels
Mushroom and sage pappardelle:
Cook sliced morels gently in butter and garlic, then toss with shredded sage and cooked pappardelle.
Creamy morels and eggs:
Scramble eggs with butter, cream and seasoning, add chopped morels fried in a little butter, then pile on toast and top with parmesan.
PER SERVING
804 kcalories, protein 50.4g, carbohydrate 4.2g, fat 64.3 g, saturated fat 33.5g, fibre 1.7g, salt 0.86 g
Recipe from olive magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1191648/
http://www.bbcgoodfood.com/recipes/1191648/
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Ingredients
- 20g dried porcini
- 1 whole chicken , about 1.5kg
- 100g butter , at room temperature
- vegetable oil
- 2 small shallots , finely diced
- handful fresh morels (or dried ones, soaked)
- splash brandy
- 200ml crème fraîche
- small bunch parsley leaves, roughly chopped
- small bunch tarragon leaves, roughly chopped
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4
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 1 hr 25 mins
Ingredients
- 20g dried porcini
- 1 whole chicken , about 1.5kg
- 100g butter , at room temperature
- vegetable oil
- 2 small shallots , finely diced
- handful fresh morels (or dried ones, soaked)
- splash brandy
- 200ml crème fraîche
- small bunch parsley leaves, roughly chopped
- small bunch tarragon leaves, roughly chopped
PER SERVING
804 kcalories, protein 50.4g, carbohydrate 4.2g, fat 64.3 g, saturated fat 33.5g, fibre 1.7g, salt 0.86 g
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10 April 2011
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