The Whole Chicken Recipe

About: This recipe is for a whole chicken and is a great entree to make for any occasion. It serves two generous portions; great for a romantic dinner for two or a family dinner at home with accompaniments. Not only does the recipe create a delicious poultry plate, but the ingredients are nutritious as well, with diced onion, carrots, celery, garlic, thyme, and mushrooms, just to name a few. Using the whole chicken allows picky chicken eaters to enjoy their favorite parts of the bird. With simply prepared ingredients masterfully mixed into a wonderful combination of textures and flavors, The Whole Chicken is bound to be a repeated recipe!

Cook Tip: Before beginning the cooking procedure, dice and measure out all ingredients to ensure each step of the process is completed in a timely manor, so that the meal falls together as intended.

Recipe Info

Restaurant: Foundation Room | Las Vegas

Servings: 2
Prep Time: 50 minutes
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (48)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



  1. Remove Breast  and Wing Quarter from Chicken and Reserve
  2. Take the 2 Thigh Quarter season with Salt and Pepper and Sear in a hot pan in 1oz olive oil until dark brown on all sides. Remove Chicken from Pan and hold off to the side.
  3. Sauté Carrot, Onions, Celery and garlic in same pan until brown. Deglaze with White Wine and reduce dry. Add Chicken stock and bring to a boil. Add Chicken thighs back to pan and braise in a 350 degree oven for 20 minute.
  4. Remove Thigh from liquid and Pull meat from the bone. Discard the bones. Strain the cooking liquid and reserve.
  5. Sauté Morels in Reaming Olive oil, add chopped liver and hearts. Then add pulled meat and finish with butter and tarragon.
  6. At the same time sautéed Chicken breast and Fingerling Potatoes in Rendered Chicken fat.
  7. Place Thigh Meat Ragout on bottom of plate top with Fat Fried Potatoes and Chicken Breast.


1 Whole Chicken 1 Heart and Liver from Chicken 2 C. Dark Chicken Stock 1/4" piece(s) of 1/4 of an Onion diced 1/4" piece(s) of 1 Carrot diced 1/4" piece(s) of 1 Rib Celery diced 1 tsp. Minced garlic 1 bunch Thyme 2 oz. White Wine 2 oz. Morel Mushrooms 3 each Fingerling Potatoes 1 oz. Render Chicken Fat 1 sprig Tarragon 1 oz. Butter 1 oz. Olive Oil


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