The Puritans believed that without perseverance in the obedience of faith the result would be eternal destruction, not lesser sanctification. Therefore, since preaching and the pastoral ministry in general are a great means to the saints’ perseverance, the goal of a pastor is not merely to edify the saints but to save the saints. What is at stake on Sunday morning is not merely the upbuilding of the church but its eternal salvation. It is not hard to see why the Puritans were so serious.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1		Free range chicken; about 3 1/2 pounds
		Salt and freshly ground black pepper
2	tb	Unsalted butter
1 1/2	c	Chardonnay or meursault
6		Cloves garlic; unpeeled
1		Bouquet garni; (with a few parsley stems, sprig of fresh thyme, sprig of fresh tarragon, and a scrap of bay leaf)
2	oz	Dried morels or 4 ounces trimmed fresh morels
2/3	c	Homemade chicken stock; up to 1
1	c	Heavy cream
		Roux; recipe follows

INSTRUCTIONS

Garnish:
Sprigs of fresh flat leaf parsley
Preheat oven to 350 degrees.
Season the cavity and breast of the chicken with salt and pepper. Smear the
butter over the breast and legs. Put into a flameproof casserole with the
wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the
stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1
1/2 hours, depending on the size of the chicken. If the morels are dried,
cover with boiling chicken stock and let soak for 1 hour.
As soon as the chicken is cooked (the internal temperature should be at
least 170 degrees), transfer to a carving dish and keep warm. Skim the fat
from the pan juices with a metal spoon, and remove the garlic and bouquet
garni. Add the cream, bring to a boil, and thicken by reduction, or better
still, whisk in just a little roux. If the morels are fresh, wash them
carefully to remove all traces of grit or soil. Melt a little butter in a
hot pan, and toss the morels gently for 2 to 3 minutes. Season with salt
and pepper. Add the morels and their soaking liquid, if using dried ones,
to the sauce. Simmer gently for 5 minutes. Meanwhile, carve the chicken and
arrange on a serving dish. Taste the sauce and season in necessary. Spoon
the sauce over the chicken and divide the morels equally among each
helping. Garnish simply with a little flat leaf parsley and serve
immediately.
Yield: 4 to 6 servings
Notes: Recipe courtesy of Darina Allen, "Ballymaloe Seasons"
Recipe by: Cooking Live Show #CL9087
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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