Roast Chicken with Mushroom Garum Butter

Recipe by Nurperi Yigit
mushroom garum
Roast Chicken with Mushroom Garum Butter

There’s roast chicken, and then there’s roast chicken with mushroom garum butter. This umami-rich seasoning adds a bold flavor that melts into crispy potatoes and lemony goodness.

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Mushroom Garum
Mushroom Garum
Ingredients

1 free-range whole chicken
½ bunch thyme
½ bunch rosemary
5 shallots sliced
1 lemon, sliced
100 g unsalted butter, softened but cool
2 tbsp Mushroom Garum
1 tsp lemon zest
½ tsp freshly cracked black pepper
400 g baby potatoes, parboiled

Method
  • In a bowl, combine the butter, mushroom garum, lemon zest, and pepper. Mash or whip until fully smooth and uniform.
  • Pat the chicken very dry, especially the skin. Stuff the chicken with the thyme, rosemary, and sliced onions. Gently loosen the skin over the breast and thighs with your fingers. Rub about ⅔ of the butter under the skin, spreading evenly. Smear the remaining ⅓ on the exterior of the bird.
  • Place the parboiled potatoes on a roasting tray and top with more shallots and sliced lemons. Place the chicken on top, and roast at 220°C for 25 minutes. Then turn the temperature down to 180°C and cook for a further 15 minutes.
  • Rest the chicken 10–15 minutes before carving. Spoon any buttery drippings over the meat, and serve up with the baby potatoes, lemon and shallots.

In the making

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