Recipe - Chicken With Port Cream And Mushrooms

1 Whole chicken (3 lb)
1 pound Fresh mushrooms
One half tablespoon Butter
One half teaspoon Lemon juice
One fourth teaspoon Salt
1 cup Heavy cream
One half tablespoon Cornstarch; blended with
1 tablespoon of the cream
1 tablespoon Minced shallots
1/3 cup Port wine
Madeira may be substituted
1 tablespoon Butter
One fourth cup Cognac or a good brandy

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 1520 minutes, basting it at least every 10 minutes. Salt the
chicken, turn it on its other side, and cook another 1520 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 510 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 One fourth cup water to a boil with One half 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 One fourth cup. Add the mushrooms and cream. Simmer for 23 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