INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside
thoroughly and rub with 1 tablespoon butter all over the skin. TO
BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the
roasting pan, place in the oven for 5 minutes. Turn on its left side
and baste quickly with butter, return to the oven for another 5
minutes. Turn on its right side for another 5 minutes, basting as
before. TO ROAST THE CHICKEN: Leave the chicken on its right side.
Reduce oven temperature to 350F. Leave it for a total of 15-20
minutes, basting it at least every 10 minutes. Salt the chicken, turn
it on its other side, and cook another 15-20 minutes, basting at  least
every 20 minutes. Turn the chicken breast up and continue  basting
every 10 minutes during the last few minutes it is roasting.  TO TELL
IF THE CHICKEN IS DONE: Prick the thickest part of the  drumstick with
a fork. If the juices come out clear yellow, it is  done. If not, roast
another 5 minutes and test again. As a final  check, lift the chicken
and drain the juices from its vent into the  pan; if the last few drops
are clear yellow, it is definitely done.  Put the chicken on a warm
platter, remove the trussing string, and  let it sit at least 5-10
minutes before carving so that the juices  will not retreat into the
tissues. It can wait a good 30 minutes with  foil over it. As the
chicken roasts, wipe the mushrooms clean with a  paper towel, cut off
the ends and slice them; if small, leave whole.  Bring 1/4 cup water to
a boil with 1/2 tablespoon butter, lemon juice  and salt. Add
mushrooms, cover and cook for 8 minutes. Separate the  cooking liquid
and save it. Pour the cream and cornstarch and cream  mixture into the
mushrooms. Simmer for 2 minutes. Taste and correct  seasoning and hold.
When the chicken is done, remove it to its  platter and remove all but
2 table- spoons of fat from the pan. Stir  in the shallots and saute
for 1 minute. Add the port and mushroom  juices and reduce rapidly
while deglazing the pan (scraping up the  coagulated juices) until the
liquid has reduced to about 1/4 cup. Add  the mushrooms and cream.
Simmer for 2-3 minutes, allowing the liquid  to thicken slightly. Taste
and correct seasoning; add more lemon  juice to taste. Butter the
inside of a casserole with butter; rapidly  carve the chicken into
serving pieces and sprinkle lightly with salt.  Arrange it in the
casserole for serving. Warm the cognac carefully,  do not let it catch
on fire. Set the chicken over moderate heat until  you hear it begin to
sizzle; pour the cognac over it and ignite it  carefully with a match.
Shake the casserole slowly till the flames  have subsided. Pour the
mushroom mixture over the casserole, basting  the chicken. Cover and
let it steep for 5 minutes. Do not allow the  sauce to boil. Serve
immediately.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 258
Total Fat: 29.3g
Cholesterol: 98.1mg
Sodium: 817.6mg
Potassium: 598.7mg
Carbohydrates: 6.7g
Fiber: 1.2g
Sugar: 3.1g
Protein: 9.1g