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Roasted Spring Chicken with a Morel Sauce and Parmesan Risotto

Whole chicken brined for juiciness, roasted, and served with a decadent wild mushroom cream sauce and buttery parmesan risotto.

ChickenDinnerGourmetFrenchRisottoMorels
Estimated Nutrition
Calories
1050.2
kcal / serving
3150.5 kcal total
Carbs
38.5g
per serving
115.6 g total
Fat
65.1g
per serving
195.4 g total
Protein
70.1g
per serving
210.2 g total
Cook Time
60
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
knob for basting
50
ml
Double Cream
70
g
Butter
divided for risotto and beurre noisette
50
g
Parmesan
grated
20
g
Buffalo Mozzarella
chopped
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
100
g
Carnaroli Risotto Rice
Liquids
100
ml
Brown Chicken Stock
for the sauce
2
tbsp
Vin Jaune
or substitute with brandy and white wine
3
tbsp
White Wine
200
ml
Brown Chicken Stock
for the risotto
Meat
1000
g
Spring Chicken
whole, French trimmed
NutsSeeds
50
g
Salt
for the brine
2
piece
Bay Leaf
for the brine
2
sprig
Thyme
for the brine
1
sprig
Thyme
stalk only for sauce
1
tsp
Thyme
leaves only
1
clove
Garlic
grated
1
piece
Salt
to taste
1
piece
Pepper
to taste
OilsFats
1
tbsp
Oil
for basting
Vegetables
2
piece
Banana Shallot
peeled and finely chopped for sauce
30
g
Morels
fresh
1
tbsp
Celery
peeled and chopped
2
g
Celery Leaves
washed

Method

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