As the messiahship of Christ involved two phases, a coming in humility to suffer and die, and a coming in power and glory to reign, so the kingdom is to be manifested in two realms: the present realm of righteousness or salvation when men may accept or reject the kingdom, and the future realm when the powers of the kingdom shall be manifested in visible glory. The former was inaugurated in insignificant beginnings without outward display, and those who accept it are to live intermingled with those who reject it until the consummation. Then the kingdom will be disclosed in a mighty manifestation of power and glory. God’s kingdom will come; and the ultimate state will witness the perfect realization of the will of God everywhere and forever.

George Eldon Ladd

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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