Poulet grandmere

Yield: 4 Servings

Measure Ingredient
\N 1 garlic clove peeled

2-½ - 3 lb. chicken

2 T rendered bacon fat salt and pepper to taste ¼ c water ¼ lb. fat salt pork, diced, blanched for 5 min.and drained.

¼ 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

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