INGREDIENTS

INSTRUCTIONS

2-1/2 - 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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