The mushroom, shallot, and parsley duxelles filling is stuffed under the skin of the chicken breasts and thighs. The backbone of the bird itself is removed prior to cooking, a technique known as spatchcocking.
Once the bird’s backbone is removed, you can flatten out the bird and lay it skin-side up on a roasting pan. This enables you to cook the thighs and breasts more evenly.
Whole Roasted Chicken Stuffed with Mushroom & Shallot Duxelles
The mushroom, shallot, and parsley duxelles filling is stuffed under the skin of the chicken breasts and thighs. The backbone of the bird itself is removed prior to cooking, a technique known as spatchcocking. Once the bird’s backbone is removed, you can flatten out the bird and lay it skin-side up on a roasting pan. This enables you to cook the thighs and breasts more evenly.
Ingredients
- 1 whole fresh chicken (about 4-5lbs)
- 1 Tbsp kosher salt
- 1 stick softened butter
- 2 shallots (finely chopped)
- 16 oz mushrooms (finely chopped)
- ½ bunch parsley (leaves removed and minced)
- Salt & freshly-ground black pepper (to taste)
- 1 large yellow onion (cut in large sections)
- 1 carrot (cut in large sections)
- 12 sprigs rosemary
- 1 Tbsp vegetable oil
- 1 cup chicken stock
- 2 Tbsp Wondra flour (or more)
- ¼ tsp sherry vinegar
Instructions
- Remove any giblets from inside the bird.
- You can add these to the gravy you make later, if you enjoy giblets in your gravy.
- Use a pair of heavy-duty kitchen shears or a heavy knife to cut out the 1” strip of backbone
- Cutting along both sides of the backbone from the bottom of the bird all the way up through the neck.
- Salt both sides of the bird and allow chicken to rest at room temperature.
- Preheat oven to 400F.
- Use 4 Tbsp butter to cook the shallots on medium heat until translucent.
- Add the chopped mushrooms and cook for an additional 5 minutes.
- Add the chopped parsley and cook for an additional 10 minutes.
- Season with salt and black pepper to taste.
- Allow the mixture to cool slightly.
- Carefully use your fingers to separate the chicken skin over the breasts and the thighs from the meat.
- Carefully stuff the shallot and mushroom mixture in between the skin and meat.
- Place the chopped onion and chopped carrot in a roasting pan with the rosemary sprigs
- Gently drizzle with vegetable oil.
- Place the stuffed chicken skin-side-up on top of the vegetables and rosemary.
- Spread the remaining 4 Tbsp softened butter all over the outside of the chicken.
- Bake at 400F for 30 minutes.
- Lover heat to 350F, and continue to bake for an additional 40-60 minutes, or until the meat in the thickest part of the thigh registers 160-162F.
- Remove the chicken from the oven and allow to rest at room temperature for an additional 15 minutes while you make the gravy.
- To make the gravy, remove the onions and carrots and rosemary from the roasting pan.
- Pour the chicken stock into the roasting pan and scrape off any browned bits that may have gotten stuck to the bottom of the pan.
- If you are adding giblets to your gravy, chop them up into a fine dice and add them to the liquid now.
- Bring to a simmer on the stove.
- Using a whisk, slowly add the Wondra flour to the simmering liquid until you have reached your desired gravy consistency.
- If your gravy is too thin, slowly whisk in a little more Wondra flour.
- Season with salt and freshly-ground black pepper to taste.
- Add a tiny splash of sherry vinegar (about 1/4 tsp) to the gravy.
- Slice chicken and place on plates with the roasted onions and carrots.
- Serve with hot gravy and mashed potatoes.
Notes
The leftover chicken tastes wonderful served the next day. Use any leftover breast meat in a salad for lunch.
If you are unfamiliar with Wondra flour, use it to make the gravy in this recipe!
If you are unfamiliar with Wondra flour, use it to make the gravy in this recipe!