Poulet A La Champenoise
|Barding pork/Blanched bacon||1 Pound|
|Chicken||3 Pound (1 Bird)|
|Onion||1 Small, finely chopped|
|Shallots||2 Small, finely chopped|
|Carrots||2 , finely chopped|
|Stalk celery||1 , finely chopped|
|Champagne||1⁄2 Bottle (0.5 l)|
Truss and bard (cover with strips of bacon) chicken, then stuff it with Champenoise Stuffing.
In an oven-proof saucepan brown a few lumps of bacon and the vegetables.
Add the chicken and calf's foot.
Begin the cooking in a 425° oven.
When all ingredients are well-browned, add the champagne, then cover and cook until done at 325°.