Recipe - Roasted Chicken With Fresh Garlic And Spinach Stuffed Under

HERB SPICE MIX
One half cup Ground cumin
One half cup Ground fennel
One fourth cup Ground coriander
One half cup Ground anise
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 tablespoon Salt
2 tablespoon White pepper

FOR THE CHICKEN
1 teaspoon Olive oil
2 tablespoon Sliced garlic
1 pound Cleaned spinach
1 Whole chicken
1 teaspoon Kosher salt
1 teaspoon Fresh black pepper

WILD MUSHROOM MASHED POTATOE
1 pound Cooked potatoes dry and
mashed
1 cup Milk; heated
2 teaspoon Whole butter
1 cup Lightly cooked assorted wild
mushrooms in; include
shiitake,
; a little whole butter and
shallots, morels
2 tablespoon Rich demiglace

Mix thoroughly and reserve for seasoning the chicken.

FOR THE CHICKEN:

Preheat oven to 340 degrees.

Brown off the garlic lightly in olive oil and place to the side. Then saute
your spinach quickly until starts to wilt. Remove from the flame and add to
lightly browned garlic. Chill.

Slide your fingers in between the skin and the breast meat of the chicken.
Neatly slide your spinach and garlic mixture in between the skin and the
breast meat.

Truss your chicken and lightly sprinkle some of your herb mixture over the
top of chicken and rub with olive oil. Bake in a preheated 340 degree oven
for about 45 minutes.

WILD MUSHROOM MASHED POTATOES:

While the potatoes are still warm add your heated milk, butter, mushrooms,
and demiglace. Mix thoroughly until incorporated.

Converted by MC_Buster.

Per serving: 3736 Calories (kcal); 261g Total Fat; (62% calories from fat);
280g Protein; 66g Carbohydrate; 1391mg Cholesterol; 15925mg Sodium Food
Exchanges: 3 One half Grain(Starch); 37 Lean Meat; 0 Vegetable; 0 Fruit;
29 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMER CP0056

Converted by MM_Buster v2.0n.