The Word of God is clear, it is not that we have accepted God; rather He has accepted us… [Yet many Christians] actually think that they accepted God, and therefore it is only natural for them to think that they need to keep accepting God every hour of every day in order to make it as a Christian… In the cross of Christ, the bride of Christ has been made acceptable to God, and such acceptance is the foundation of our assurance.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables, Grains	American	Poultry, Masterchefs, Frisco, Let	4	Servings

INGREDIENTS

2		Chickens, whole, (1 1/4 to 1 1/2 lb each)
1	c	Cognac
1	ds	Thyme
1	sm	Bay leaf, crushed
		Salt (to taste)
1	sl	Bread, white, crusts removed
1/2	c	Cream, heavy
1/2	ts	Peppercorns, green
1/2	ts	Peppercorns, pink (do not use South American pink peppercorns)
1/2	c	Veal, chicken, or white meat of turkey, ground fine
6		Mushrooms, shiitake, diced (Morels may be subbed)
1	ds	Nutmeg
		Salt (to taste)
		Pepper (to taste)
1	c	Cognac (leftover marinade sauce from chicken)
1/2	ts	Peppercorns, green
1/2	ts	Peppercorns, pink
1	c	Veal, demi-glace
1/2	c	Cream, heavy
		Vegetables for garnish (carrots, turnips, string beans or zucchini)

INSTRUCTIONS

CHICKEN
STUFFING
SAUCE
ASSEMBLY
For the Chicken:
================
To bone the chicken, producing two servings (or globi) per chicken,
begin by cutting down along the breast bone, scraping along the bone to
keep the meat intact.  Disjoint the wing and continue boning along the
wishbone.
Turn the chicken over and cut along the back bone, carving out the
meat from the bone.  Disjoint the thigh and continue to remove the entire
half of the chicken with the skin intact.
Cut off the wing at the first joint leaving only the shoulder bone
attached to the carcass.  Scrape the meat off of this remaining wing bone
to remove the bone, leaving meat and skin attached to the half chicken.
Remove the thigh bone, leaving meat attached to the chicken half. Cut
around the knob end of the leg, releasing the skin and the tendons. Press
the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of
the leg bone is exposed.  Cut the knob off the end of the leg bone.
Repeat the process with the second half of the chicken.
Marinate the chicken meat for one hour in cognac, thyme and bay leaf.
[Continued in Chicken with Pink and Green Peppercorns #2 of 2]
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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