Foil-Wrapped Chicken

Instructions

1. Wash the chicken thoroughly, then pat dry. Place on a clean surface with the breast side up. Sever the wing tips with a sharp kitchen knife. Cut along one side of the breastplate, slicing into the inner breast along the ribcage. Pull the breast away from the chicken as you cut. Sever straight through the shoulder; the breast should come off with the wing still attached. Cut into the chicken leg near the body until you reach the bone. Pull the leg behind the chicken, pressing your fingers into the resistant joint until it pops from the socket. Save the carcass to use in chicken stock.
2. Wash each of the mushrooms using the faucet. Slice them into 1/2 inch pieces, trimming off and discarding the bottom of each stem. Mince the garlic. Finely chop the onion and parsley.
3. Combine the parsley, onion and garlic in a medium bowl. Add the mushrooms and toss them with the mixture. Rub each piece of chicken with olive oil on both sides and sprinkle liberally with salt and pepper. Place one piece of chicken onto a square of aluminum foil. Add a quarter of the mushroom mixture to each packet and fold them shut. Seal the foil packets by triple-folding the edges. Lightly grease a 16×9 baking pan and place the foil packets inside. Place it in the oven (or cook over hot coals as in the traditional manner) for 30 minutes. After removing from oven, unfold one packet containing a chicken breast and insert a meat thermometer into the thickest part of the breast. If the temperature is less than 165 degrees, return the chicken to the oven for another 5-10 minutes.