Simplicity itself to make, and the moistest, tenderest meat ever, with a perfectly crisped skin.
The secret is in the brine. Of course, the brine is not just water and salt, but there’s honey, bay leaves, parsley, thyme, peppercorns, smashed garlic cloves, lemon zest and juice, etc. it really infuses the bird with wonderful aromas and subtle flavors. Then it’s just a matter of roasting for 40 minutes, nothing else.
The ragout is also really simple to make: you just sautée each type of wild mushroom separately (because they all have different cooking times, and you want them all to be done right), and at the end put them all together with a little chicken jus and some butter. Voilà, dinner’s ready!
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Food Tags: Mushroom Ragout, Roasted Chicken