Roasted Chicken With Fresh Garlic And Spinach Stuffed Under The Skin And Wild Mushroom Mashed Potatoes
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Ground Cumin1 cup
Fennel (ground)1 cup
Ground Coriander1 tbsp
Onion Powder1 tbsp
Garlic Powder2 tbsps
Salt2 tbsps
White Pepper1 tsp
Olive Oil2 tbsps
Garlic (sliced)450 g
Spinach (cleaned)1 tsp
Kosher Salt1 tsp
Black Pepper (fresh)1 cup
Milk (heated)2 tsps
Butter (whole)Directions:
1
Mix thoroughly and reserve for seasoning the chicken
2
Preheat oven to 340 degrees
3
Brown off the garlic lightly in olive oil and place to the side
4
Then saute your spinach quickly until starts to wilt
5
Remove from the flame and add to lightly browned garlic
6
Chill
7
Slide your fingers in between the skin and the breast meat of the chicken
8
Neatly slide your spinach and garlic mixture in between the skin and the breast meat
9
Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil
10
Bake in a pre-heated 340 degree oven for about 45 minutes
11
While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace
12
Mix thoroughly until incorporated