- Herb Paste
- Little Olive Oil
- Nooks And Crannies
- Torn Radicchio
- Mustard Vinaigrette
We’re gonna season our bird. you can rub it with spices make an herb paste.I think that salt and pepper is kind of the way to go especially if, you
have like a really nice high quality bird. which this one is isn’t she beautiful there’s a lot of nooks and crannies and crevices. you cannot go wrong with stuffing it with lemon garlic Hema it’s kind of the most delicious thing really get it back if, you’re not roasting something else with .your chicken like a vegetable or croutons.something like that you’re doing it wrong. I like using mushrooms because they get really crispy and soak up all the fat and they’re like impossibly delicious.I like to mix as many types as possible because there are about 10 million kinds these are
chanterelles there’s. some shiitakes these are maitakes.I’m gonna just put them right in the skillet.
I know you’re thinking oh my god so many mushrooms.how will everything fit trust in the process just to kind of get them started and add a little olive oil obviously season with salt and pepper it’s like a little Christmas tree come here buddy ah so, nice so this is gonna go into a 325 degree oven for about two hours maybe a half hours it all depends on the size of your chicken how hot your oven is what year it was made isn’t functional.who could say and because this is like a relatively savory dish. you’re gonna want to serve it with something that’s like really punchy. we’re gonna
use torn radicchio. some mizuna would be awesome then. we’re going to dress it with like a really garlicky mustard vinaigrette okay so, our chicken is out of the oven it looks amazing and is like really nicely browned a lot of the fat has rendered out into the skillet the mushrooms get tossed in it it’s amazing after two and a half hours in the oven. your chicken is almost definitely cooked through but a good way to tell sort of just in general is you know you wiggle the leg and wants to be freed from the the rest of the bird. you can kind of press here yeah so, I think that’s about it .I think we’re ready to eat.