Wild Mushroom and Herb Stuffed Chicken

wild-mushroom-and-herb-stuffed-chickenLearn how to cook, try new recipes, learn from your mistakes, BE FEARLESS  and above all, have fun! ~ Julia Child

I remember hours of my childhood spent watching cooking shows like The Frugal Gourmet (Jeff Smith), Justin Wilson and others on PBS, but I remember being completely in awe of Julia Child.  There was something about her voice, the way she moved through the kitchen and her clear love of food that made me want to be like her.

In one of her recipes, Julia touts:

“You can always judge the quality of a cook or a restaurant by roast chicken. While it does not require years of training to produce a juicy, brown, buttery, crisp-skinned, heavenly bird, it does entail such a greed for perfection that one is under compulsion to hover over the bird, listen to it, above all see that it is continually basted, and that it is done just to the proper turn.”

This is so true!  Giving the bird your full attention will make the difference in a deliciously crispy, beautiful bird and one that is overcooked and over crisp.

Wild MushroomsAside from the bird, mushrooms are the heart of this recipe.  The original called for a mixture of dried and fresh mushrooms, but as I’ve said in the past, I’m big on adjusting your recipe based on what you have available to you.  Dried mushrooms aren’t readily available to me, and while I could have spent the time to find them at another store father across town, why bother when I can simply adjust?

Wild Mushroom and Herb Stuffed Chicken

Wild Mushroom and Herb Stuffed Chicken


  • Wild Mushroom and Herb Stuffed Chicken
  • 4 oz Baby Bella Mushrooms
  • 4 oz Shitake Mushrooms
  • 8 oz White Mushrooms
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves Garlic, crushed
  • 1/4 cup chopped Herbs (a mixture of Parsley, Sage and Chives)
  • 1 Chicken (5-6 lbs)


  1. Start by preheating your oven to 350 degrees.
  2. Rough chop your mushrooms into 1/4 - 1/2 inch pieces. Heat the oil and butter in a pan, add the mushrooms and saute until the mushrooms have released their juices. In a bowl, mix the sauteed mushrooms, salt, pepper, garlic and herbs together and set it aside to cool.
  3. While your stuffing cools, sit your chicken on it's bottom with the neck end up, and use your fingers to gently separate the skin from the breast and thighs of the chicken. You want to be careful not to tear the skin, as it is what holds the stuffing in place.
  4. Once the stuffing is cool enough to handle, gentle spoon the stuffing into the space between the skin and breasts, using your hands to work the stuff down into the thigh areas and continue stuffing until you have a nice even layer also covering the breast area.
  5. At this point, you can truss or not truss your chicken. You can find instructions for trussing a chicken here. While trussing certainly isn't mandatory, it does help hold your stuffing in place and keep everything nice and presentable.
  6. Your chicken goes into a roasting pan, breast side up, and in the center of the oven for approximately 20 minutes per pound. You will want to listen to your chicken. About 30 minutes in, you'll start to hear some sizzling. That means it's time to pull out the bird and give it a good baste. You'll continue to baste approximately every 30 minutes through the cooking process. A meat thermometer is the best way to know your bird is done. An internal temperature of 165 is considered safe for poultry, but I tend to go to about 170.
  7. When your bird comes out, let it rest for a minute before removing it from the pan. The drippings from the pan make an excellent gravy, though the bird is so moist and delicious that you certainly don't need it!
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How pretty is this???

wild-mushroom-and-herb-stuffed-chicken-2 It was delicious too.  I’m pretty sure roasted chickens will be on our menu more often from this point out.  I’m already plotting what else I can stuff between my chickens and their skin.  The flavors, the skin, it’s all just perfect!

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30 Responses to Wild Mushroom and Herb Stuffed Chicken

  1. Wow Jamie! That technique makes it look so elegant! Cindy Cindys Recipes and Writings

  2. Just WOW! I am so impressed by that chicken! And it’s gorgeous!

  3. Oh, I agree – there is nothing like a GOOD roast chicken. It is one of my favorite comfort food. Yours turned out lovely…and now I’m craving some…

  4. Tora Estep says:

    I love a good roast chicken, and this one sounds (and looks) fantastic.

  5. Renee Dobbs says:

    Wow! What a way to take regular roasted chicken up a level.

  6. Love this recipe and love all your posts and inspiration. I am so glad you are part of the #SundaySupper group.

  7. Sarah Reid says:

    I have got to convince the family to let me make this for a dinner party!

  8. Renee says:

    Very pretty dish, looks so tasty. What time did you say dinner is? 🙂

  9. Beautifully done!! Thank you so much for cooking for this #SS 🙂

  10. Amy Kim says:

    Oh wow, this simply looks delectable!

    I make roast chicken regularly and the mushroom stuffing is a great variation! Thank you for sharing!

  11. redkathy says:

    Adjusting goes along with my favorite Julia quote! I’m drooling over this recipe I have to admit. Your chicken looks perfect and I’d bet you would score well with Julia!

    Have a great Sunday.

  12. Oh my word… I’m drooling. Seriously.

  13. Kim Bee says:

    Oh my, Julia would be proud. This looks incredible.

  14. Yummy Jamie ! Love the idea of stuffing chicken with mushrooms ! Very elegant. Will try it sometime ! Looks very inviting !

  15. Julia inspired me to roast my first chicken, and now it is one of my go-to comfort dishes! You’re looks wonderful.

  16. Wild Mushroom and Herb Stuffed Chicken! Mushrooms and Chicken! oooo it’s heaven!

  17. Wild Mushroom and Herb Stuffed Chicken! Mushrooms and Chicken! oooo it’s heaven!

  18. What a terrific Sunday dinner for the family, and a wonderful “Julia” choice!

  19. It looks gorgeous and sophisticated! Great recipe to take to the table and impress your guests!

  20. I love chicken and mushrooms! Your chicken looks incredible.

  21. Chelsea says:

    Who knew chicken could make such a beautiful dish?! Yum!

  22. Chelsea says:

    Who knew chicken could make such a beautiful dish?! Yum!

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  24. That IS pretty – and tasty looking too!! Thanks for sharing on the What’s for Dinner Link up!

  25. This sounds amazing…will definitely have to try it! Thanks so much for sharing at Share The Wealth Sunday!

  26. This stuffed chicken looks delicious! Can’t wait to try it, pinning for later!

  27. Chicken and mushrooms are two of my favorites and your stuffed chicken looks wonderful. Thank you for sharing at the Snickerdoodle Create~Bake~Make link party!

  28. Julia was always so fearless and just had “gusto” about food and life! I think all that attention is what we call cooking with love!

    Thanks for sharing with us at Throwback Thursday and Happy Thanksgiving!


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