To make the herb butter, put
Cook the chopped mushrooms in the remaining
Preheat the oven to 350°F. Starting at the back end of the chicken breast, slip your fingers under the skin and carefully lift it from the flesh of the chicken without tearing it. When both sides of the breast have been separated, spread the herb butter evenly between the skin and the flesh of the breast meat. Pull the skin back over the breast.
Either spit-roast or bake the chicken in the oven for 45 minutes. Pour the chicken stock over the chicken and roast, basting occasionally with the pan juices, for 45 minutes longer, or until the thigh juices run clear when pierced near the bone.
Let the chicken rest for about 10 minutes. Skim the fat off the pan juices. Carve the chicken and serve with the pan juices.
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