Chicken with Port, Cream & Mushrooms
1 Whole chicken (3 lb) 1 lb Fresh mushrooms 1/2 tb Butter 1/2 ts Lemon juice 1/4 ts Salt 1 c Heavy cream 1/2 tb Cornstarch; blended with 1 tb - of the cream 1 tb Minced shallots
Ingredients
- 1whole chicken (3 lb)
- 1lbfresh mushrooms
- 1/2tbsp butter
- 1/2tsp lemon juice
- 1/4tsp salt
- 1cup heavy cream
- 1/2tbsp cornstarch; blended with
- 1tbsp - of the cream
Directions
- 1
1 Whole chicken (3 lb) 1 lb Fresh mushrooms 1/2 tb Butter 1/2 ts Lemon juice 1/4 ts Salt 1 c Heavy cream 1/2 tb Cornstarch
- 2
blended with 1 tb - of the cream 1 tb Minced shallots 1/3 c Port wine -Madeira may be substituted 1 tb Butter 1/4 c Cognac or a good brandy
- 3
Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin
- 4
TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes
- 5
Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes
- 6
Turn on its right side for another 5 minutes, basting as before
- 7
TO ROAST THE CHICKEN: Leave the chicken on its right side
- 8
Reduce oven temperature to 350F