Dice 5 oz.
of streaky green bacon (or ordinary mildly-cured bacon) and render it down in a deep saucepan.
Then remove the diced bacon from the fat, and put aside to keep hot.
In the fat, sizzle a young trussed chicken round which some fat bacon has been rolled and tied on.
When golden, add some hot stock, enough to half-cover the bird.
Put back the diced bacon, add about 20 pickling onions and 5 oz.
of whole or diced mushrooms.
Cover, simmer over a moderate heat for 35 minutes, turning the chicken over now and then so that cooking is even.
Then add some diced potatoes or whole ones, if they are very small and continue simmering for another 40 minutes.
Baste the potatoes frequently.
Take off the bacon tied round the chicken, and serve the chicken with the vegetables arranged round it.
Here are some variations: you may use something else instead of potatoes or add something else to the potatoes.
During the last 40 minutes of cooking time you may add one of the following garnishes to the chicken: 4 or 5 small tomatoes, halved; 5 oz.
of stoned, scalded green olives; 1 lb.
of salsify, put previously into boiling water and boiled for 20 minutes; 6 or 7 globe artichoke bottoms halved, put into boiling water and boiled for 20 minutes; 1 lb.
of celery, put into boiling water and boiled for 15 minutes.
Whatever you choose to add, always blend it with bacon, onions and mushrooms.