With the aroma and rich intensity of garlic and porcini mushrooms beautifully balanced with fresh lemon peel and rosemary this earthy blend is certain to tantalize every taste bud imaginable. For mouthwatering umami flavor use in hot dishes as the heat encourages the mushrooms to transform flavorfully.
Uses: Complements all beef dishes from stroganoff and meatballs to burgers and steak. Fantastic in soups chicked salad deviled eggs and rice.
Ingredients: Unrefined sea salt procini mushrooms. garlic lemon peel rosemary basil thyme
Bacon Wrapped Roast Chicken with Herbed Mushrooms
1 (3lb) whole chicken
s.a.l.t. sisters Pink Himalayan Mineral Salt fine
Black pepper finely ground
1 small red onion quartered
1 small lemon quartered
1 heaping Tbs s.a.l.t. sisters Garlicky Wild Mushroom Rub & Seasoning divided
6 garlic cloves smashed
1 bunch fresh thyme roughly chopped
2 Tbs EVOO plus 2 tsp for drizzling
Â½ lb sliced bacon cunt in half crosswise
3 lb whole white button mushrooms cleaned
Heat the oven to 400Â°. Pat the chicken dry with paper towel. Season the cavity with salt and pepper. In a large bowl combine the onion lemon garlic half the thyme 2 Tbs EVOO and 2 tsp Garlicky Wild Mushroom Rub mixing it well. Stuff the bird with the mixture. Place the chicken breast side up in a roasting pan and layer the strips of bacon over the breast until covered. Sprinkle remaining thyme and Garlicky Wild Mushroom Rub over the bird and drizzle with 2 tsp olive oil. Roast the chicken for 1Â½ hours. Arrange the mushrooms around the chicken 45 minutes into the roasting and baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165Â°F when inserted into the thickest part of the thigh. The legs should wiggle easily in their sockets. Remove the chicken from the pan cover with foil and let stand for 15 minutes to rest. Serve chicken with the roasted mushrooms and pan juices.