based on: A Bird in the Hand by Diana Henry

  • ½ oz. dried wild mushrooms

  • 3 ½ cups mushrooms, finely chopped (~ 12 oz.)

  • 3 shallots, minced

  • 2 garlic cloves, crushed

  • squeeze of lemon juice

  • 6 large sage leaves, finely chopped

  • 5 ½ tablespoons butter

  • whole chicken

  1. Pour boiling water over the wild mushrooms to rehydrate. Soak for 30 minutes, drain, and chop.

  2. Preheat the oven to 350 °F.

  3. Melt 1 tablespoon of butter in a pan and sauté the mushrooms until golden brown and dry.

  4. Add the wild mushrooms (and optionally the shallots or yellow onion too) and let cook for a few minutes. Season with salt and pepper.

  5. Let the mushrooms cool to room temperature.

  6. Add a squeeze of lemon juice, the shallots, garlic, and the sage.

  7. Mix the mushrooms with the rest of the butter and cool in the fridge to resolidify.

  8. Clean the chicken and loosen the skin under the breast and legs; be careful not to tear.

  9. Add the cold mushroom/butter mixture under the skin of the chicken. Replace the top skin as much as possible.

  10. Season the outside of the bird with salt and pepper.

  11. Roast for ~ 1 hour until the thickest part of the thigh reaches 165 °F. Baste the chicken every once in awhile with the pan juices.

  12. Remove the chicken and rest for 10 minutes under aluminum foil before serving.

  • Start prepping the mushrooms early, to give them time to soak, cook, cool, and the butter to resolidify.

  • Fresh sage flavor is strong; not my favorite flavor profile.

  • The mushrooms under the skin are also a bit fiddly to eat. Unclear how much they flavored the chicken.