Roast Chicken In Puff Pastry

I found this recipe in of all places, People Magazine. Chef Jonathon Sawyer
adapted this recipe from his menu at the Greenhouse Tavern

serves 4

1 whole chicken (3 bls), rinsed and patted dry
1/2 cup unsalted butter, room temperature
1 1/2 tsp white wine vinegar
1/2 cup fresh herbs, chopped (mixture of sage, thyme and parsley)
2 cups mixed mushrooms such as shitakte and cremini
salt and pepper to taste
1 package frozen puff pastry sheets (17.3 oz)
1 egg
1 tbs water

preheat oven to 350 deg

season bird with salt and pepper

beat together butter, vinegar herbs and mushrooms in a bowl. add salt and pepper to taste

roll out puff pastry sheets into a circle, 1/4 inch thick. combine egg with 1 tbs water and brush along edges of the pastry.

center chicken in middle of pastry. put mushroom mixture on top. working clockwise, wrap chicken in dough, leaving about an inch of leg sticking out. make sure there are no holes in the dough. brush with additional egg wash.

place wrapped chicken on a rimmed baking sheet. bake for 1 hour and 20 minutes until crust is golden brown

allow bird to rest for 15 minutes. carve chicken in half, down the middle, then carve into 4 pices and drizze with natural juices.

this is similar to beef wellington which i have made and i have also used this method for a pork wellington.