Roast Chicken with Porcini Mushroom Stuffing

To serve four

1 whole Bostock Brothers organic chicken
4 shallots
2 onions
4 garlic cloves
1 bunch tarragon
1 bunch parsley with stalks
25g porcini mushrooms, dried
1 cup boiling water
1/2 cup pistachio nuts (chopped)
150g butter
1 cup champagne or white wine
2 Tbs olive oil


Start by soaking 25g of porcini mushrooms in 1 cup of boiling water for five minutes, then remove and reserve juices. Saute onions and shallots in two tablespoons of olive oil over medium heat until soft, then add garlic.

Brown off chopped pistachio nuts in a separate pan and set aside.

Finely chop parsley with stalks on and tarragon. Add to pan with mushrooms and some juice – cook until the mixture is dry.

Pour in champagne or white wine until mixed through, then cool mix. Add melted butter and toasted pistachio nuts.

Slide a spoon under chicken skin and spoon in cooled mushroom mixture. Pat skin dry and let it sit in the refrigerator for 2 hours, uncovered to dry out.

Season with salt and olive oil then cook at 150 degrees for 45 minutes in the oven before removing and check the chicken is cooked by testing to see if the juices run clear. Allow to sit for 20 minutes in a warm spot.

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