Roasted Poulet with Mushrooms

1 whole baby poulet (young chicken)
1 sprig of rosemary
2 garlic cloves
Fresh sage and thyme (a few leaves each)
3 oz chicken breast (ground)
2 slices of bread (crust removed)
1 glass of heavy cream
Sea salt and black pepper to taste
1 cup chicken demi-glace
1/2 cup white wine
3 oz sliced bottom mushrooms

Clean and partially debone the baby poulet, leaving the leg and wing tips intact for presentation. Soak the bread in cream and mix with ground chicken breast, salt, and pepper. Stuff the chicken with this mixture. Season the skin with chopped rosemary, sage, thyme, salt, and pepper. Roast the chicken in a preheated 350°F oven, covered, until it reaches 165°F internal temperature. Meanwhile, reduce the wine and demi-glace, sauté the mushrooms, and combine with the reduction to make the sauce. Serve the chicken topped with the mushroom sauce.

Whole Roasted Boneless Baby Chicken Filled with Mushrooms

Ingredients

Preparation

Wine Pairing