Baked Chicken with Mushrooms and Onions
Main Dishes • Russian
Description
Baked chicken with mushrooms and onions
Ingredients
- Poultry 1 piece
- Butter 5 oz
- Pickled Chanterelles 4 pieces
- Onion ½ piece
- Garlic 0 oz
- Lemon ½ piece
- Parsley 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For this recipe, I mixed softened butter with chopped mushrooms, onion, garlic, and parsley, added salt, pepper, and about a teaspoon of lemon juice. The result was a rather unappetizing-looking mixture.
Step 2
The process of separating the skin from the meat of the bird may sound daunting and labor-intensive. However, it is quite simple. Using your fingers or the back of a spoon, gently separate the skin from the breast meat, starting from the side where the bird's head used to be. The key is to be gentle and careful not to tear the skin or compromise the integrity of the bird.
Step 3
Using a spoon, place the butter mixture under the skin of the bird and give it a light massage. This is necessary to ensure the filling is evenly distributed. With the remaining butter, coat the entire bird to season it on the outside.
Step 4
Place half a lemon and the remaining parsley stems inside the bird. They will flavor the bird from the inside. Preheat the oven to 430°F. Put the chicken in the oven and reduce the temperature to 355°F after 15 minutes. Bake for another 30–40 minutes, depending on the size of the bird. Typically, the bird is roasted for about 25 minutes per kilogram, but I go by intuition.
Step 5
Once the bird is ready, let it rest for at least 20 minutes. During this time, the juices that have accumulated in the center of the carcass will redistribute throughout. Then carve the bird in any way that is convenient for you and enjoy it along with the side dishes at a table full of loved ones.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!