A versatile dish to pair with wine!
Allow the chicken to come to room temperature before cooking. If the chicken comes packaged with giblets, discard the giblets . Forty-five minutes before you plan to roast the chicken, season it all over with salt—make sure to get inside the cavity too—to allow the salt time to draw out excess moisture from the skin. Place the chicken breast-side up on the rack of a roasting pan and wick away any excess moisture with paper towels.
Place the chicken in the oven and roast for 25 minutes, rotating the bird once halfway through, then turn the oven temperature to 325°F. Continue cooking until the juices run clear when the chicken is pierced with a paring knife, another 20 to 30 minutes, depending on the size of your bird. Remove from the oven when an instant-read thermometer inserted into the thickest part of the breast reads 150°F and the thigh reads 160°F.
In a separate sauté pan over medium-low heat, melt the butter. Add the shallot and sauté until translucent, about 2 minutes. Add the mushrooms and cook until they are browned and soft, about 5 minutes more. Add the sliced garlic, a pinch of salt, and a generous crank of black pepper and cook until fragrant, about 30 seconds. Add the reserved deglazing liquid, stir to combine, sprinkle the flour evenly over the mushrooms, and stir again to combine.
Fill a Dutch oven or a large, heavy-bottomed saucepan with 3 to 4inches of oil and heat to 325°F. Set a wire rack on top of a baking sheet. Line a bowl with a clean, dry towel or paper towels.
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