Free-range chicken with forest mushrooms, nuts and horseradish gravy

Let the chicken come to room temperature. Preheat the oven to 175 ° C. Grind the walnuts in a food processor.

Wipe the mushrooms clean and cut small. Chop the shallot and garlic. Heat in a frying pan oil and fry for 1 min.

Add the mushroom, stirring over high heat until the moisture has evaporated. Season the herbs (finely chopped), season with salt and pepper.

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.

Spread the mushroom mixture evenly over the chicken between the skin and meat. Stick the skin to the abdominal cavity with cocktail sticks.

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.

Roast the chicken in the oven for about 1 hour. Turn the chicken occasionally and baste with frying fat.

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.

Put the shallots (peeled), snow peas and green beans through them and cook gently in 15-20 minutes. Season with salt and pepper.

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.

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.