Poele of Chicken

Poele of Chicken   2 each Chicken, Fryer, trussed to taste Salt to taste Pepper 2 ounces Fresh herbs, asst. 4 ounces Clarified butter Matignon; 3 ounces Slab bacon or smoked ham, small dice 6 ounces Onions, small dice 3 ounces Celery, small dice 3 ounces Carrots, small dice 2 teaspoons Garlic, chopped 8 ounces Mushrooms 4 ounces White Wine 1 quart Demiglace 4 ounces Tomato concassee 2 teaspoons Fresh herbs ast., chopped   Servings/Yield: 4 servings

1.Season chicken cavities with salt and pepper and herbs. Truss chickens and season the outside with salt and pepper. 2.heat half of the butter in a roasting pan that is large enough to hold the birds without crowding. Saute the bacon until fat is rendered. Add the diced onions, celery, carrots and saute until they begin to brown. Add the garlic and cook for one more minute. 3.Place the truss chickens on top of the matignon. Baste them with the remaining butter. Cover with a lid and place in a 325 degree oven until done approximately 1-12 hours, basting the chicken with fat from the pan every 20 minutes. Remove the lid for the last 30 minutes of cooking and allow the chicken to brown lightly 4.Remove the chicken from the pan and allow to rest in a warm place. Place the roasting pan on the stovetop. Remove a small amount of fat from the roasting pan and use it to saute the onions. Bring the liquid in the roasting pan to a boil. Remove and excess fat or scum with a ladle. Add the wine and reduce by half. Add the demiglace and bring to a simmer. Adjust the thickness of the sauce. Add the mushrooms, tomatoes and remaining chopped herbs. Bring to a simmer and adjust the seasonings. 5.Carve the chickens and serve with a portion sauce and vegetables.   Source Chef Jeff