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|1||whole chicken, 7 1/2 pound roasting|
|2 1/4||cups fresh parsley, chopped, about 2 large bunches|
|1/4||cup butter or margarine, room temperature|
|1 1/3||cups chicken broth|
|1||pound fresh mushroom, sliced|
|2||tablespoons all-purpose flour|
|1/3||cup whipping cream|
Position rack in center of oven and preheat to 450 degrees.
Mix 1 1/2 cups chopped fresh parsley and butter in medium
bowl. Set chicken in large roasting pan. Sprinkle inside and
outside with salt and pepper. Spoon parsley butter into cavity.
Tie legs together to hold shape. Place chicken in oven, legs
toward back. Roast 20 minutes. Slide spatula under chicken
to free from pan bottom. Continue to roast until juices run clear
when chicken is pierced in thickest part of thigh, about 1 hour,
10 minutes longer.
Transfer chicken to platter. Pour drippings from roasting pan
into cup. Pour canned chicken broth into roasting pan.
Bring to boil over high heat, scraping up browned bits.
Remove from heat.
Pour 3 tablespoons reserved drippings into heavy large skillet.
Heat over medium heat. Add chopped shallots and stir
to coat. Add sliced mushrooms and saute until just starting to
soften, about 3 minutes. Add 2 tablespoons flour and stir 1 minute.
Add broth from roasting pan and bring to boil, stirring frequently.
Mix in whipping cream and boil until sauce thickens slightly,
about 3 minutes. Season gravy with salt and pepper.
Add remaining 3/4 cup chopped parsley.
Serve chicken with mushroom gravy.
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