At a glance
You're making a restaurant-quality roasted chicken stuffed with a creamy mushroom and herb filling—think of it as a special occasion dish that's easier than it sounds. The main prep happens upfront as you sauté the mushroom stuffing and let it cool, then stuff and truss the bird before popping it in the oven for about an hour of hands-off roasting with occasional basting.
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Prepare the stuffing
Finely chop the shallot and cut the mushrooms into small pieces too. Finely chop the garlic.
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Sauté the mushrooms
Melt a knob of butter in a large pan or pot and sauté the shallot and garlic, then add the mushrooms (or other mushrooms of your choice) and cook until softened. Season this mixture with salt, pepper and caraway seeds.
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Thicken the mixture
Pour in the milk and stir in the semolina. Keep stirring over medium heat until the mixture thickens. Let it cool. Then stir in the eggs and chopped fresh herbs – wild garlic or parsley.
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How it went
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