Chicken En Cocotte Grand' Mere
|Broilers||5 Pound (1/2 chicken per person, 2 small ones, 2.5 pound each)|
|Sherry||1⁄4 Cup (4 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Arrowroot||2 Teaspoon, mixed to a paste with 2 tablespoons water|
|Mixed chopped herbs||2 Teaspoon (parsley, thyme, and tarragon or basil)|
|Shallots/Scallions||3 , finely chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Cooked ham||1⁄2 Pound, ground|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Chopped parsley||1 Teaspoon|
|Egg||1 , beaten to mix|
|Bacon pieces||1⁄4 Pound, diced|
|Onions||12 Small, peeled|
|Small new potatoes||1 Pound, peeled|
Bone each chicken, removing ribs but leaving leg and wing bones.
For stuffing: cook shallots in butter until soft.
Add to ham with breadcrumbs and herbs.
Season well and stir in egg to bind.
Spread mixture over chickens, sew up or secure with poultry pins and string, then truss into shape.
Melt butter for chickens in a deep pan and brown birds slowly on all sides.
Pour off any excess fat, reserving it for the garnish.
Add sherry and bouquet garni to chickens, cover pan and cook over moderate heat on top of the stove or bake in a moderate oven (350Â°F) for 30 minutes or until tender.
For garnish: blanch bacon with onions and potatoes in boiling water for 5 minutes; drain well.
Then brown in butter reserved from cooking chickens and add to pan with chickens for last 5 minutes of cooking.
Take out chickens, cut in half and arrange on a platter; remove garnish with a slotted spoon and reserve.
Add stock to juices in pan and boil 2-3 minutes to dissolve them.
Thicken sauce by stirring the arrowroot paste into hot sauce and cooking until just thick.
Season, add chopped herbs and the garnish.
Spoon this mixture over chickens and serve.