CookEat Recipe
Broiled Chicken with Mushrooms
Flattened chicken broiled on both sides and finished in the oven, then covered with sliced mushrooms in sherry demi-glace.
Method
Steps
Step 1
Have a poultry professional prepare a tender chicken that weighed three pounds before its head, feet, viscera, spine and breast bone were removed. Use that same raw bird, split through the back without separating it, and flatten it neatly. Keep refrigerated until needed and pat dry.
Step 2
Heat a conventional oven to 350°F and prepare a controlled, moderately low charcoal fire without flare-ups. Season the whole bird with the one teaspoon of salt and half teaspoon of ground black pepper, then rub all over with the one tablespoon of olive oil. Hold it in a suitable double broiler and broil gently, starting skin side toward the heat, for about eight minutes on each side. Adjust the distance from the heat if it browns too quickly.
Step 3
Transfer the chicken, skin side up, to a roasting pan and finish uncovered in the 350°F oven for about ten minutes, extending as needed until the thickest breast and thigh meat reach at least 82°C, checking away from bone. Place on a hot serving dish, squeeze the juice from the quarter lemon over it and keep at 60°C or hotter while preparing the sauce.
Step 4
Drain twelve whole canned mushrooms and slice them, retaining all their slices. Measure the one and a half gills of finished linked demi-glace before loosening it with the little hot finished linked unsalted veal broth required by its use instructions. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C.
Step 5
Put all the sliced mushrooms in a saucepan with the two tablespoons of sherry and the prepared demi-glace portion. Bring to a boil and let boil gently for about ten minutes, stirring and adjusting the heat so it does not catch.
Step 6
Pour all the mushroom sauce over the hot chicken and serve immediately.
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