Roasted Chicken with Asiago Polenta and Truffled Mushrooms

Ingredients

• 2 ounces asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 14 ounce less-sodium chicken broth fat-free divided canned
• 2 cups milk fat-free
• 2 teaspoons flour all-purpose
• 1.5 teaspoons thyme leaves fresh finely chopped
• 2  garlic cloves minced
• 6  garlic cloves peeled
• 8 cups mushrooms wild mixed sliced
• 8 ounce pre mushrooms 
• 1  cranberry-orange relish halved
• 2 teaspoons orange juice fresh
• 0.8 cup polenta dry instant
• 5 pound roasting chickens 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2  thyme sprigs 
• 2 teaspoons truffle oil 
• 0.8 cup water 
• 0.5 cup white wine 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

1. Preheat oven to 32
2. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin.
4. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.
5. Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan.
6. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.
7. Bake at 325 for 2 hours or until thermometer registers 18
8. Let stand 10 minutes. Discard skin.
9. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm.
10. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.
11. Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside.
12. Place a zip-top plastic bag inside a 2-cup glass measure.
13. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
14. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.
15. To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat.
16. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently.
17. Remove from heat; stir in truffle oil.
18. To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly.
19. Remove from heat, and stir in cheese.
20. Serve with chicken, gravy, and mushrooms.