California Farm Whole Chicken in Mushroom Sauce with Mashed Potatoes

Name: California Farm Whole Chicken in Mushroom Sauce with Mashed Potatoes
Total time: 21600 s
Yield: 4 people
Cuisine: American
Ingredients: 5 pound whole chicken; 12 cups water for poach; 10 cups water for consommee; 1 Tbs olive oil; 2 Tbs butter; 2 shallots, diced; 1 pound mushrooms, sliced; 1 whole unpeeled garlic bulb; 2 Tbs tomato puree; 1 cup white wine; 1 Tbs thyme; 4 Bay leaves; 1 Cup fresh chopped italian flat parsley leaves; Mash:; 3 pounds yukon potatoes; 1 cup double cream; 2 Tbs gruyere, diced

Hobby Horseman @HobbyHorseman

California, United States

A whole chicken, briefly poached, then simmered, then crisped and braised in a delicious sauce of mushrooms, shallots, garlic, tomato puree, wine, placed over garlic mashed cheese potatoes. A winter week day family dinner to remember, and consommee broth to save.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1/2 hour poach, 1 1/2 hour simmer, 1/2 hour bake

4 people

5 poundwhole chicken
12 cupswater for poach
10 cupswater for consommee
1 Tbsolive oil
2 Tbsbutter
2shallots, diced
1 poundmushrooms, sliced
1whole unpeeled garlic bulb
2 Tbstomato puree
1 cupwhite wine
1 Tbsthyme
4Bay leaves
1 Cupfresh chopped italian flat parsley leaves
Mash:
3 poundsyukon potatoes
1 cupdouble cream
2 Tbsgruyere, diced
Equipment: dutch oven with lid, large cast iron skillet, kitchen scissors
Cost: chicken $6, mushrooms, vegetables $3, cheese $2, other $2, $3.25 dinner per person, broth and consommee extra

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Steps

1/2 hour poach, 1 1/2 hour simmer, 1/2 hour bake

1

Poach the whole rinsed chicken and organs by immersing in 12 cups boiling water, bring back to boil, takes 4 minutes, simmer 10 minutes at 200F degrees. Save the broth, about 10 cups, to cook potato with.
2

Add 10 cups fresh cold water to chicken. Dont boil, simmer the chicken at 200F degrees to make consommee, taste after an hour. Makes about 8 cups. Freeze. Quarter the chicken with kitchen scissors by cutting the breastbone and removing the backbone, wingtips, and organs to add to consommee. Season the chicken quarters.
3

Microwave whole unpeeled garlic bulb one minute, press, add to cast iron pan. Fry butter and shallots, add mushrooms, add tomato puree, add wine. Add chicken quarters. Put under broiler to crisp, 10 minutes, breasts up. Add chicken consommee to cover. Cook in 400 F degree oven till consommee sauce is reduced by half, about half an hour. Taste sauce.
4

Boil quartered yukon potatoes in poached chicken broth till soft, drain, mash with cream and cheese. Taste. Add salt and pepper.
5

Place chicken on top of mash, remove cooked garlic bulb, spoon mushroom sauce over. If you want thicker sauce, heat juice with Tsp of corn starch. Then sprinkle fresh parsley over, serve. Enjoy.

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Hobby Horseman @HobbyHorseman

on January 30, 2025 00:40

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.