Roasted Chicken with Mushroom Risotto

Chicken Brine
Yield = 10 gal. for 40 lbs. of chicken

10 gal. Water
3 lbs. Salt
2 c. Honey
22 Lemons halved

4 heads Garlic
1 oz. Black Peppercorns
2 bunches ea. Parsley, Thyme, Rosemary

Bring 2 gallons of water, salt, honey, and the sachet and lemons to a boil to dissolve the salt and then the remaining cold water and chill thoroughly before use. Soak chickens in brine for 12 hours and then rinse and dry

Mushroom Risotto

1 C Arborio Rice
4 C Porcini Stock (6 pieces of dried porcini steeped in water)
¼ c Finely Diced Onion
1/3 C White Wine
½ C Sautéed Mushrooms
¼ -1/2 C Butter
¼ C T Parmesan Cheese
2 T Chopped Thyme, Chives, Parsley
Juice of 1 Lemon

Sweat out the onions in a sauce pan with a little olive oil until they are translucent. Add the rice and toast it a little until you get a nutty aroma. Then deglace with the white wine and cook out the wine completely. Slowly add the porcini stock 1 cup at a time. Keep the rice at a low simmer while consistently and vigorously stirring the rice with a wood spoon. When the rice is tender to the bite add in the remaining ingredients and beat the rice well until it becomes very creamy in appearance season with salt and serve.