Roasted chicken with fresh garlic and spinach stuffed under
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Ground cumin |
| ½ | cup | Ground fennel |
| ¼ | cup | Ground coriander |
| ½ | cup | Ground anise |
| 1 | tablespoon | Onion powder |
| 1 | tablespoon | Garlic powder |
| 2 | tablespoons | Salt |
| 2 | tablespoons | White pepper |
| 1 | teaspoon | Olive oil |
| 2 | tablespoons | Sliced garlic |
| 1 | pounds | Cleaned spinach |
| 1 | Whole chicken | |
| 1 | teaspoon | Kosher salt |
| 1 | teaspoon | Fresh black pepper |
| 1 | pounds | Cooked potatoes dry and mashed |
| 1 | cup | Milk; heated |
| 2 | teaspoons | Whole butter |
| 1 | cup | Lightly cooked assorted wild mushrooms in; include shiitake, |
| ; a little whole butter and shallots, morels | ||
| 2 | tablespoons | Rich demi-glace |
Directions
HERB SPICE MIX
FOR THE CHICKEN
WILD MUSHROOM MASHED POTATOE
Mix thoroughly and reserve for seasoning the chicken.
FOR THE CHICKEN:
Preheat oven to 340 degrees.
Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill.
Slide your fingers in between the skin and the breast meat of the chicken.
Neatly slide your spinach and garlic mixture in between the skin and the breast meat.
Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
WILD MUSHROOM MASHED POTATOES: While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.
Converted by MC_Buster.
Per serving: 3736 Calories (kcal); 261g Total Fat; (62% calories from fat); 280g Protein; 66g Carbohydrate; 1391mg Cholesterol; 15925mg Sodium Food Exchanges: 3½ Grain(Starch); 37 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMER CP0056 Converted by MM_Buster v2.0n.