Roasted Chicken with Lemon-Herb Sauce and Sauteed Mushrooms, Two Ways - chickens

Method

• Preheat the oven to 375 degrees F.
• Place the chickens on a flat work surface and using kitchen shears, cut away and remove the backbones.
• With a sharp knife, cut each bird in half through the center of the breast.
• Remove the breast and rib bones.
• Cut away the outer 2/3 of the wing bone, leaving the last joint intact.
• Cut into and remove the thighbone.
• Repeat with the remaining chicken and reserve the bones for another use.
• Plating 1: Season the chickens on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 skillets over medium-high heat.
• Place 2 chicken halves, skin side up, in each hot pan and sear on 1 side for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 4 sprigs of thyme to each pan.
• Place in the oven and roast for 16 minutes on the same side.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Spoon pan juices over the skin side of each chicken and roast until the skin is crisp and the chickens are cooked through, about 10 minutes.
• Remove from the oven and place the chicken halves on a cutting board.
• Carefully cut away the breast from each half and carve into 5 slices.
• Arrange the sliced breast along the top of a plate and place the leg to the side.
• Spoon the sauce over the chickens and arrange the mushrooms to the side.
• Garnish each plate with watercress and 4 sprigs of thyme and serve.
• Plating 2: Preheat the oven to 375 degrees F.
• Place the chickens on a flat work surface and using kitchen shears, cut away and remove the backbones.
• With a sharp knife, cut each bird in half through the center of the breast.
• Remove the breast and rib bones.
• Cut away the outer 2/3 of the wing bone, leaving the last joint intact.
• Cut into and remove the thighbone.
• Repeat with the remaining chicken and reserve the bones for another use.
• Lightly pound out the chicken halves between 2 sheets of plastic to flatten.
• Season the inside of the chicken with salt and pepper.
• Have the Sauteed mushrooms, cooled, in a bowl.
• Place the mushrooms on the chicken and roll up, lengthwise, around the filling.
• Tie the roll at 1-inch intervals.
• Place the chicken roll in a hot pan and sear on all sides for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan.
• Place in the oven and roast for 16 minutes on the same side.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Spoon pan juices over the skin side of each chicken and roast until the skin is crisp and the chickens are cooked through, about 10 minutes.
• Remove and let rest on a cutting board for 5 minutes before slicing.
• Slice the chicken roulade and put the slices on a platter.
• Spoon the sauce around the roulade and plate with watercress.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
• Published by William and Morrow, 1993.
• In a saute pan, add the butter and melt over medium heat.
• Add the shallots and cook until translucent, about 4 minutes.
• Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes.
• Add the herbs and season with salt and pepper.
• Put the chicken stock in a small saucepan and bring to a simmer.
• Remove from the heat.
• Combine the stock and mustard in a blender or food processor, and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Transfer to a gravy boat or measuring cup and cover to keep warm until ready to serve.
• Yield: Makes about 1 1/4 cups