How to make
Wash, dry and burn the chicken's skin to remove any remaining feathers and hairs.
Heat the butter with olive oil on low heat and add all of the spices + salt.
Grind the cloves, but only their tips. The fat should not boil. It should only be flavored.
Squeeze the juice from both citrus fruit and add it to the aromatic butter. Dissolve the spoonful of honey. Rub this mixture generously on the inside and outside of the chicken, by pouring at least 4-5 spoonfuls into the belly.
Roast in a low heated oven at 250°F (120°C) for 1 hour, then turn the chicken carefully, grease it again with plenty of fat and continue roasting, by increasing the temperature slightly. If the fat burns on the bottom of the oven, pour very little water. Cook for another hour.
Peel the mushroom caps and add them whole around the chicken, pour the liquid into the baking pan and more butter if you have any left. Pour the roasted chicken itself.
Increase the temperature once more to 360°F (180°C) and roast, until the skin is golden and crispy.
During this time, the mushrooms will be cook, will absorb the aromas, but at the same time will release their taste in the sauce. They should remain tender and juicy, not shrink and become tough.
Serve the slow roasted chicken with mushrooms and butter while it's warm.
Enjoy your meal!
