1 hr 15 mins
This a combination recipe from Cook's Illustrated. It is sinfully delicious! The porcini mushrooms add a unique earthy, smoky flavor. I personally didn't brine the chicken because it already had a saline solution injection. I also didn't make the potatoes with it, but will try that next time. Although there seems to be a lot of steps, it's not really all that difficult for amazing results! Th skin is absolutely beautiful and crisp.
My Private Note
Units: US | Metric
- 1 cup kosher salt, for brine (or 1/2 cup table salt)
- 1/2 cup granulated sugar
- 1 whole chicken, giblets removed and reserved for another use, fat around cavity removed and discarded (3 1/2 to 4 lbs)
- 2 1/2 lbs russet potatoes or 2 1/2 lbs yukon gold potatoes, about 4 to 5 medium peeled and sliced 1/8 to 1/4 inch thick
- 4 tablespoons dried porcini mushrooms
- 1 tablespoon minced fresh thyme leave
- 1 tablespoon minced fresh rosemary
- kosher salt
- 1/3 cup unsalted butter, at room temperature
- vegetable oil cooking spray (nonstick)
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon table salt (for potatoes)
- ground black pepper
- 1Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour.
- 2Meanwhile, In small bowl, cover mushrooms with boiling water; let stand until mushrooms soften, about 15 minutes. Using fork, lift mushrooms from liquid and chop fine.
- 3In small bowl, mix porcini, thyme, rosemary, 1/2 teaspoon salt, and butter until combined.
- 4Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.
- 5Remove chicken from brine and rinse thoroughly under cold running water. Butterfly chicken, flatten breastbone with palm of hand.
- 6Slip your fingers between skin and breast, loosening the membrane.
- 7Scoop some of the butter onto a spoon, slide it under breast skin, and spread by pushing on top of skin with your fingers.
- 8Work butter under skin to cover breast evenly. Repeat with each drumstick and thigh.
- 9Position chicken on broiler pan rack; thoroughly pat dry with paper towels.
- 10Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom.
- 11Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- 12Roast chicken until spotty brown, about 20 minutes.
- 13Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer.
- 14Transfer chicken to cutting board.
- 15With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
- 16Cut chicken into serving pieces and serve with potatoes.
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Nutritional Facts for High-Roasted Butterflied Chicken With Herbs and Porcini Mushroom
Serving Size: 1 (766 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1218.0
- Calories from Fat 662
- Total Fat 73.6 g
- Saturated Fat 25.6 g
- Cholesterol 284.4 mg
- Sodium 28975.8 mg
- Total Carbohydrate 74.8 g
- Dietary Fiber 6.3 g
- Sugars 27.2 g
- Protein 63.1 g
The following items or measurements are not included:
dried porcini mushrooms