Porcini Chicken

1. First, the boletus is cleaned and cut into cubes – as small as possible. Finely chop the shallot and garlic. Heat some fat in a pan and fry the porcini mushrooms well, add the garlic and shallot in the last 2 minutes and sweat with them, then put everything in a bowl and let cool down a little.
2. Heat the milk and pour it over the diced white bread and let it rest for a few minutes. From the porcini mushrooms I make the filling that the chicken is filled with or the butter that is pushed under the chicken’s skin afterwards.

Porcini mushroom butter

1. Put the softened butter in a bowl, add the leaves from a sprig of thyme and lemon zest, 2 tablespoons of the fried porcini mushrooms, mix everything well and season well with salt, pepper and piment d’Espeltte and set aside for now.

Boletus filling

1. Pour the remaining porcini mushrooms over the diced bot. Pluck the leaves from the rest of the tyhmian branch and add them. Mix everything very well with a fork and season with salt and pepper and then add the whole egg and yolk and work in and then leave to rest for about 1 hour.

The stuffing and roasting of the chicken

1. Wash the chicken and pat dry well (especially inside). Loosen the skin in some places and run your finger under the skin and loosen it over a large area and then insert the stone pliz butter and distribute it well under the skin.
2. Stuff the porcini mushroom filling well into the inside of the chicken, being careful not to leave any empty spaces. Reserve a little butter, then seal the chicken with toothpicks. Spread a thin layer of oil on an ovenproof dish and then put the chicken in with the bust side down and then place it on the 2nd rail from the bottom of the oven preheated to 220 degrees.
3. After 30 minutes turn the chicken over and turn the temperature down by 20 degrees and fry for another 30 minutes. Now spread the leftover boletus butter on the breast. The chicken is good when clear juice comes out when you prick it with a roulade needle.
4. Then take the chicken out of the mold, place it on a plate and let it rest for a few minutes in the switched off and open oven. Put the resulting roasting pan in a saucepan, add the poultry stock and let it boil for approx. 5 minutes, add the cream, let it reduce again for 5 minutes and then season with salt and pepper.
5. Then cut the chicken in half, arrange the filling on a plate (the consistency should have been like a bread dumpling), add the meat and serve the sauce in serving bowls.
6. I still had some of the filling left. I then buttered out two small refractory molds and distributed the filling between the two molds and put it in the oven. I also served this “cake” with the chicken.