Ingredients:
\nChicken & Mushrooms
\n 1 (3- to 4-pound) whole chicken
\n Kosher salt
\n Extra-virgin olive oil, for drizzling
\n 1 handfulmixed fresh herbs (thyme, rosemary, marjoram, or tarragon), tied together with butcher\u2019s twine
\n 7 garlic cloves; 4 smashed, 3 thinly sliced
\n 1 cupwhite wine
\n 1 tablespoonunsalted butter
\n 1 shallot, finely chopped
\n 8 cremini mushrooms, thinly sliced
\n Freshly ground black pepper
\n 1 tablespoonall-purpose flour
\n 1\/2 cupheavy cream
\nFrench Fries
\n 2 1\/2 poundsscrubbed but not peeled
\n Neutral oil, for frying
\n Kosher salt<\/p>\n
Directions: <\/p>\n
Preheat your oven to 475\u00b0F.
\nAllow the chicken to come to room temperature before cooking. If the chicken comes packaged with giblets, discard the giblets (or freeze them for gravy). Forty-five minutes before you plan to roast the chicken, season it all over with salt\u2014make sure to get inside the cavity too\u2014to allow the salt time to draw out excess moisture from the skin. Place the chicken breast-side up on the rack of a roasting pan and wick away any excess moisture with paper towels.
\nDrizzle a bit of olive oil over the herbs and then place the herbs and smashed garlic in the cavity of the chicken. Truss the chicken by tying its legs together so they don\u2019t splay open. Keep it classy!
\nPlace the chicken in the oven and roast for 25 minutes, rotating the bird once halfway through, then turn the oven temperature to 325\u00b0F. Continue cooking until the juices run clear when the chicken is pierced with a paring knife, another 20 to 30 minutes, depending on the size of your bird. (If the skin looks like it\u2019s starting to burn or if the breast is close to doneness before the thighs and legs are ready, cover the hot spots with aluminum foil to slow down cooking.) Remove from the oven when an instant-read thermometer inserted into the thickest part of the breast reads 150\u00b0F and the thigh reads 160\u00b0F. (This is lower than the USDA guidelines…but remember, the chicken will keep cooking once you take it out of the oven and may go up an additional 5\u00b0F to 10\u00b0F.) Transfer to a cutting board, cover loosely with foil, and allow to rest for 15 minutes.
\nPlace the roasting pan with the chicken drippings over medium heat. Add the wine and deglaze the pan, using a wooden spoon to scrape up any of the tasty, crusty bits stuck to the bottom. Once the brown bits have been loosened, about 1 minute, remove the pan from the heat and set aside.
\nIn a separate saut\u00e9 pan over medium-low heat, melt the butter. Add the shallot and saut\u00e9 until translucent, about 2 minutes. Add the mushrooms and cook until they are browned and soft, about 5 minutes more. Add the sliced garlic, a pinch of salt, and a generous crank of black pepper and cook until fragrant, about 30 seconds. Add the reserved deglazing liquid, stir to combine, sprinkle the flour evenly over the mushrooms, and stir again to combine. Once the flour gains some color, add the cream and cook until incorporated, about 5 minutes. Season with salt and pepper as needed.
\nCarve the chicken and transfer to a serving plate. Transfer the sauce to a serving bowl to pass alongside the chicken and french fries. Start dippin\u2019 those fries!
\nCut the potatoes into \u00bd-inch batons, about 3 inches long. As you cut them, transfer to a bowl of ice water to release some of the starch and keep them from oxidizing.
\nFill a Dutch oven or a large, heavy-bottomed saucepan with 3 to 4inches of oil and heat to 325\u00b0F. Set a wire rack on top of a baking sheet. Line a bowl with a clean, dry towel or paper towels.
\nWorking in two or three batches, add the potatoes to the oil\u2014make sure the potatoes can swim around comfortably and aren\u2019t clumping together\u2014and cook until they just begin to brown, about 4 minutes. using a spider skimmer or slotted spoon, transfer the fries to the prepared baking sheet to drain. (The potatoes can rest like this for about 30 minutes.)
\nWhen you\u2019re ready for the second fry, increase the temperature of the oil to 375\u00b0F. Again, working in two or three batches so as not to crowd the pot, re-fry the potatoes, this time until they\u2019re nicely browned and crispy, 3 to 4 minutes. Transfer to the prepared bowl, season liberally with salt, and toss to coat. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Chicken & Mushrooms 1 (3- to 4-pound) whole chicken Kosher salt Extra-virgin olive oil, for drizzling 1 handfulmixed fresh herbs (thyme, rosemary, marjoram, or tarragon), tied together with butcher\u2019s twine 7 garlic cloves; 4 smashed, 3 thinly sliced 1 cupwhite wine 1 tablespoonunsalted butter 1 shallot, finely chopped 8 cremini mushrooms, thinly sliced Freshly… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1545","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1545"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1545\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}