Keto Roast Chicken with Wild Mushrooms Recipe

DIRECTIONS

Please note:  You will need a 7.5lb whole chicken for this recipe and instead of a single onion consider using pearl onions for a sweeter flavor.  If you are in Phase 1 please also note that there are carrots in this recipe.  However, the NC is low enough and the amount of carrots is small enough that it is acceptable for Phase 1.
 

1. Heat oven to 425º F. Lightly coat a large roasting pan with cooking spray.
2. Grind ½ ounce of the porcini mushrooms to a fine powder in a spice mill or coffee grinder; transfer to a bowl. Add 6 tablespoons of the butter and season with the salt and pepper. Mix well with a spoon until combined.
3. Rinse chicken and pat dry with paper towels. Tuck the wing tips underneath the bird. Insert fingertips under the skin on the breast and the leg to loosen the skin. Rub half of the butter mixture under the skin and over the breast meat and leg meat of the chicken. Rub the remaining butter mixture over the skin. Tie the chicken legs together with kitchen string. Place the remaining ½ ounce porcini mushrooms, pearl onions, carrots, and 2-inch pieces of celery in the prepared roasting pan. Set chicken on top of vegetables. Pour in chicken broth.
4. Roast chicken 25 minutes. Reduce oven temperature to 375º; cook, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF, about 2 hours longer. Strain pan juices into a measuring cup and skin off excess fat.
5. Meanwhile, melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add minced garlic; cook until fragrant, 30 seconds. Add the sliced white and shiitake mushrooms and oregano; cook, stirring occasionally, until golden brown, 7 to 8 minutes. Stir in pan juices and bring to a boil; cook until liquid is slightly reduced and mushrooms are tender, 4 minutes.  Serve immediately.