INGREDIENTS

INSTRUCTIONS

-1/2 - 3 lb. chicken 1 garlic clove peeled 2T rendered bacon fat  salt
and pepper to taste 1/4 C water 1/4 lb. fat salt pork, diced,  blanched
for 5 min.and drained.  1/4 lb. fresh mushrooms 12 (0r more) small
boiling onions peeled  sugar 2 T butter (unsalted) 2 - Medium sized
potatoes, diced Chopped  fresh parsley  Place the garlic in the chicken
cavity and truss the bird as for  roasting. Place it in a casserole
with the bacon grease/lard. Add a  little salt. Put it in a pre-heated
400-425 oven and cook uncovered  until it is well browned all over,
turning the bird occasionally and  baste it with the fat. Pour off the
fat and reserve.  Add 2-3T of  water and stir in all of the brown crust
from the sides of the  casserole. Set the chicken aside in the
casserole. In a skillet  saute'  the salt pork in the fat removed from
the casserole. When  golden brown  remove the pork and set it aside.
Cook the mushrooms in  the fat left in the skillet. season with salt
and pepper and set this  too aside. Put the onions in another skillet
with 2 T of the water,  and a sprinkling of sugar and 1/2T butter. Cook
slowly until water  cooks away and the onions have taken on a good
brown color. Reserve.  Add the salt pork, mushrooms, and onions to the
chicken, and , if the  gravy has reduced, a little more water. Cover
the casserole, reduce  the oven heat to 350 and cook 30 minutes longer
or until chicken is  done, basting often. Cook the potatoes in the
remaining butter until  brown and tender and put them on top of the
vegetables in the  casserole.  Sprinkle chopped parsley over all.
Recipe directs that  all be served from the casserole but as you'll
remember, you have to  cut it into serving pieces first. Other
vegetables like asparagus and  or peas can be added if desired. Louis
Diat French Cooking For  American Cooks  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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