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Recipe

Yogurt-Marinated Roast Chicken with Wild Mushrooms

Brian Hagiwara

Servings: four.

The lactose in the yogurt or crème fraîche marinade turns the chicken’s skin a lovely mahogany brown during cooking.

Ingredients

  • 3- to 5-lb. roasting chicken
  • 2 cups whole or low-fat plain yogurt (not no-fat) or crème fraîche
  • 1/2 tsp. coarse salt
  • 1/4 tsp. freshly ground black pepper
  • 2 lb. mushrooms (try for a mix of portabella, shiitake, cremini, and regular button), washed, trimmed, and cut into chunks if large

For the sauce:

  • 1/4 cup dry sherry
  • About 3-1/2 cups homemade or low-salt canned chicken stock
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)

Nutritional Information

      Nutritional Sample Size based on a 3-lb. chicken
      Calories (kcal) : 560
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 150
      Sodium (mg): 470
      Carbohydrates (g): 18
      Fiber (g): 3
      Protein (g): 54

Preparation

  • One day ahead, remove the giblets from the chicken’s cavity (save for a stock if you like — but don’t use the liver, which would make the stock bitter). Pull any loose fat from around the opening. Rinse the bird inside and out and pat dry. Generously and completely coat the chicken with the yogurt, rubbing it inside the cavity and under the skin. Set the chicken on a plate and cover with plastic, patting it down so that it clings, or seal the chicken in a plastic bag. Refrigerate overnight.

  • Heat the oven to 450°F. Sprinkle the outside and the cavity of the bird with the salt and pepper. Stuff a few mushrooms into the cavity. Put the chicken, breast side up, on a V-shaped rack (or a flat rack) and set the rack in a roasting pan just larger than the rack. Scatter the rest of the mushrooms in the roasting pan. Roast for 15 to 20 minutes, reduce the heat to 375°F, and continue to roast for about 1 more hour for a total of about 1-1/4 hours for a 3-lb. chicken. For larger birds, add another 10 minutes for each additional pound. The chicken is done when the leg wiggles freely in its joint and when the juices run clear from the thigh when you prick it and from the cavity when you tilt the bird. A thermometer inserted into the lower meaty part of the thigh should register 170°F. Set the chicken on a warm platter, propping up the hindquarters with an inverted saucer, and tent with foil to keep it warm while you make the sauce. Remove the rack from the pan. With a slotted spoon, remove the mushrooms and keep them warm.

  • Make the sauce from the pan drippings (see photos). After adding the parsley, return the mushrooms to the pan, cook for a few seconds to warm them, and then taste and adjust the seasonings. Carve the chicken and serve the meat drizzled with some mushroom sauce.


    Good drippings are the foundation for a good sauce. Tilt the pan and spoon off as much fat as possible. Set the pan over high heat to caramelize all the juices, but be careful not to let them burn.

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