Roast Chicken Two Ways

Directions for: Roast Chicken Two Ways

Ingredients

Pistachio & Golden Raisin Stuffed Roast Chicken

cup golden raisins

1 Tbsp Stella Artois

2 tsp olive oil, divided

cup finely chopped onion

1 clove garlic, minced

1 Tbsp finely chopped capers

1 tsp kosher salt, divided

1 egg

1 cups cubed day old sourdough

cup pistachio, toasted and chopped

2 Tbsp finely chopped parsley

1 tsp lemon zest

1 - 2 kg whole chicken

tsp black pepper

Cremini Mushroom Stuffed Roast Chicken

3 Tbsp olive oil, divided

1 small shallot, finely chopped

1 cups finely chopped cremini mushrooms

1 tsp kosher salt, divided

tsp black pepper, divided

cup panko breadcumbs

1 Tbsp finely chopped sage

2 tsp thyme leaves

1 tsp lemon zest

1 egg

1 kg whole chicken

5 cups shiitake mushrooms, stems removed and caps cut in half

2 cups oyster mushrooms, roughly torn

Directions

Pistachio & Golden Raisin Stuffed Roast Chicken

1. Preheat oven to 375F.

2. Combine raisins with Stella Artois in a small bowl. Set aside for 5 minutes.

3. Heat a large cast iron pan over medium heat. Add 1 tsp oil, then onion. Cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in raisins and its liquid, capers and salt. Cook until raisins have plumped, 1 to 2 minutes. Remove from heat and set aside to cool slightly.

4. Whisk egg in a large bowl. Stir in bread, pistachios, parsley, lemon zest and cooled onion-mixture.

5. Wipe out pan. Pat chicken dry with paper towel, then rub with remaining 1 tsp oil. Season with remaining 1 tsp salt and pepper. Stuff bread-mixture into chicken cavity. Transfer to cast iron. Roast in oven until an instant-read thermometer registers at 165F in both the chicken and stuffing, 1 hour 30 minutes to 2 hours depending on the size of the bird.

Cremini Mushroom Stuffed Roast Chicken

1. Preheat oven to 375F.

2. Heat a large cast iron pan over medium heat. Add 1 tsp oil then shallot, cremini mushrooms, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring often, until golden-brown, 8 to 10 minutes. Add panko and cook until golden, 1 to 2 minutes. Remove from heat and let cool slightly.

3. Meanwhile, pat chicken dry with paper towel, then rub with 1 tsp oil. Season with remaining 1 tsp salt and 1/4 tsp pepper.

4. Whisk egg in a medium bowl. Stir in sage, thyme, lemon zest and cooled mushroom-mixture. Using your hands, stuff mixture between the skin and breast.

5. Wipe out pan. Add shiitake and oyster mushrooms. Toss with 2 tbsp oil. Arrange in an even layer. Place chicken over top. Stuff cavity with lemon halves. Roast in oven until an instant read thermometer inserted into the thickest part of the tight registers at 165F, 1 hour 15 minutes to 2 hours depending on the size of the bird.