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Free-range chicken with forest mushrooms, nuts and horseradish gravy
Free-range chicken from the oven with forest mushrooms, walnuts, horseradish gravy and garnitur of green beans
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Ingredients
Directions
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Let the chicken come to room temperature. Preheat the oven to 175 ° C. Grind the walnuts in a food processor.
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Wipe the mushrooms clean and cut small. Chop the shallot and garlic. Heat in a frying pan oil and fry for 1 min.
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Add the mushroom, stirring over high heat until the moisture has evaporated. Season the herbs (finely chopped), season with salt and pepper.
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Remove from fire and mix in ground nuts. Loosen the skin from the meat of the chicken around the breast and legs by pushing fingers a little further in between.
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Spread the mushroom mixture evenly over the chicken between the skin and meat. Stick the skin to the abdominal cavity with cocktail sticks.
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Place the chicken with breast upwards in the roasting pan or stick to roasting spit. Pour a little water into the roasting pan or slide under the chicken to spit a drip tray with a little water.
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Roast the chicken in the oven for about 1 hour. Turn the chicken occasionally and baste with frying fat.
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Peel the carrot with a peeler and cut into long strips. Melt butter in the pan and gently fry the rest of the garlic for 1 min.
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Put the shallots (peeled), snow peas and green beans through them and cook gently in 15-20 minutes. Season with salt and pepper.
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Cook for the gravy in the fond, in a wide pan, until 1/3 is left. Remove the pan from the heat and whisk together with a whisk of butter, to create a light-bound gravy.
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Stir in the horseradish and season with salt and pepper. Halve the chicken along the table with a large sharp knife. Cut off the legs. Serve with vegetables and gravy.
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Nutrition
575Calories
Sodium18% DV440mg
Fat71% DV46g
Protein46% DV23g
Carbs5% DV16g
Fiber16% DV4g
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