Issue link: http://maconmagazine.uberflip.com/i/315999
Brunch Sundays 11 a.m. - 2:30 p.m. Lunch and Dinner: Tuesday -Saturday • 11 a.m. to 10 p.m. (478) 621-4140 • 4420 Forsyth Road, Macon W W W . H O T P L A T E S G R O U P . C O M october/noveMber 2013 Macon Magazine i 109 Duxelle 8 ounces of Portobello mushrooms (any mushroom will do) 1 shallot 1 tablespoon of butter Large package of spinach 1 tablespoon of olive oil 3 to 4 cloves chopped garlic Kitchen twine First, prepare the stuffing. For the duxelle, finely chop the mushrooms in a food processor. Finely chop the shallot as well, so the pieces of shallot are approximately the same size as the mushroom pieces. Melt the butter in a 10-inch sauté pan. When the foam has died down, add the shallots for about 30 seconds. Then add the mushrooms. Stir. Cook all the liquid out of the mushrooms, which should take 4 to 8 minutes. Make sure no steam is coming off the mushrooms. Set the duxelle aside in a bowl to cool. Heat the olive oil in the pan and add the garlic. Give the garlic a minute or so in the pan to flavor the oil. Add the spinach. Wilt the spinach by turning it over in the pan until it is reduced in size and the leaves are soft. Drain and set aside to cool. I prefer to keep the chunks of garlic on the spinach as much as possible. Debone the chicken: For Fitzgerald's detailed instructions, visit our website. Stuff the chicken. Sprinkle salt, pepper and thyme on the chicken meat. Spoon the duxelle on the chicken meat and spread it evenly. Do the same with the spinach. Take care to push some of the duxelle and spinach into the wings and legs as well. Carefully close the chicken skin around the stuffing. Truss the chicken to close it. Brown the chicken for color. Place a baking pan on medium high heat. Melt a teaspoon or two of butter along with some olive oil in the pan. Place the chicken breast side down into the pan for 5 minutes or so, until the skin is golden brown. Flip the chicken. Pull the chicken off the stove and put it into a preheated 400-degree oven for one hour. After an hour, use a meat thermometer to check if the chicken is done. Let the chicken rest for 10 or more minutes. Twenty minutes is best. When it is time to serve, cut the chicken like a loaf of bread into slices on a platter. STUFFING FOR CHICKEN D u x el l e an d s p in a ch Betsy and Keith Fitzgerald season the stuffing