Roast Chicken with Mushroom and Leek Sauce

1 5lb whole chicken (I used Farmer Focus organic & free range)

2 cups sliced leeks

16 oz whole baby bella mushrooms

1 cup parsley and sage (leaves and stems)

3 tbsp melted butter

1/2-1 tbsp coarse cracked pepper

1/2-1 tbsp coarse salt (I used Maldon)

1 cup dry white wine

3 tbsp butter

Optional: wild rice to serve to serve on the side

First, preheat the oven to 425 degrees. Slice the leeks and add to a lined sheet pan (or bottom of a roasting pan). Add the mushrooms. Drizzle with olive oil and season with salt and pepper to taste. I used a thyme seasoned salt! If you are not using a roasting pan to keep the chicken elevated, place a cooling rack on top of the vegetables.

Remove any giblets from the inside of the chicken and discard. Place parsley and sage in the cavity of the chicken. Brush chicken with melted butter and then season generously with cracked pepper and coarse salt. Put in the oven for 30 minutes, then reduce the heat to 350 degrees and continue to cook for 1 hour. While the chicken cooks, prepare the wild rice according to package instructions.

Carefully remove the chicken from the oven, being sure not to spill the juices in the bottom of the pan. Set the chicken aside to rest and pour the juices, leeks, and mushrooms into a skillet. Bring to simmer and add white wine and butter. Let the sauce simmer until thickened and reduced by half.

To serve, cut and break down the chicken and spoon the sauce over plated rice and chicken.

Find the recipe for making bone broth with the carcass here.