Name: Roast Chicken W/champagne Herb Sauce
Ingredients: 3 1/2 lb Chicken; Salt and pepper; 1 1/2 tb Soft butter; 2 ts Chives, thinly sliced; 4 oz Mushroom, thinly sliced; Champagne Herb Sauce; 1 1/2 c Brut Champagne; 3/4 c Chicken stock; 1 md Shallot finely chopped; 3/4 c Whipping cream; 6 tb Cold butter,cut into 6 pieces; 1 1/2 tb Chives, thinly sliced; 1 1/2 tb Parsley chopped

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Poultry	4	Servings

INGREDIENTS

3 1/2	lb	Chicken
		Salt and pepper
1 1/2	tb	Soft butter
2	ts	Chives, thinly sliced
4	oz	Mushroom, thinly sliced
		Champagne Herb Sauce
1 1/2	c	Brut Champagne
3/4	c	Chicken stock
1	md	Shallot finely chopped
3/4	c	Whipping cream
6	tb	Cold butter,cut into 6 pieces
1 1/2	tb	Chives, thinly sliced
1 1/2	tb	Parsley chopped

INSTRUCTIONS

Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub
all over with one Tablespoon of the softened butter. Mix another 1
Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken
and rub it well. Set the chicken in a roasting pan and skewer the skin
underneath the legs to the body to keep shape of chicken. Add chicken neck
to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see
if done. Insert skewer into leg to see if tender and that juices are clear.
Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 1/2
tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat,
tossing lightly and often, about 3 minutes until lightly browned. Pour off
excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the
pan with  3/4 cup champagne. Reduce to about 1/4 cup. Strain into a saute
pan. Add remaining 3/4 cup champagne, the stock and the shallot. Continue
boiling, stirring often until well favored and reduced to about 3/4 cup.
Add the cream and boil until the sauce is thick enough to coat a sppon. To
finish the sauce, stir in cold butter one piece at a time. Add chives and
parsley and taste for seasoning. Serve sauce separately.
Recipe By: Terry Pogue/tpogue@idsonline.com
Posted to FOODWINE Digest 27 October 96
Date:    Mon, 28 Oct 1996 13:43:26 +0100
From:    terry pogue <tpogue@IDS2.IDSONLINE.COM>

A Message from our Provider:

“God will ultimately have HIS way, not yours!”