2 2 1/2-pound chickens (2 1/2 - 3 lbs.)
salt and pepper, to taste
2 ounces fresh herbs, assorted stems and sprigs
4 fluid ounces butter, clarified
MATIGNON:
3 ounces slab bacon or smoked ham, small dice
6 ounces onion, small dice
3 ounces celery, small dice
3 ounces carrot, small dice
2 teaspoons garlic, chopped
4 ounces pearl onions, blanched and peeled
8 ounces button mushrooms, stemmed
4 fluid ounces white wine
2 pints demi glace
4 ounces tomato concassé
2 teaspoons fresh herbs, assorted, chopped
Servings: 4
1. Season the chicken cavities with salt and pepper and stuff them with the herb stems and sprigs. Truss the birds and season the outside with salt and pepper.
2. Heat half the butter in a roasting pan that is just large enough to hold the birds without crowding. Sauté the bacon until most of the fat is rendered. Add the diced onions, celery and carrots and sauté until they begin to brown. Add the garlic and cook for 1 more minute.
3. Place the trussed chickens on top of the matignon. Baste them with the remaining butter. Cover the roasting pan with its lid and place in a 325°F (160°C) oven until done, approximately 1 1/2 hours, basting the chickens with fat from the pan every 20 minutes. Remove the lid for the last 30 minutes of cooking to allow the chickens to brown lightly.
4. Remove the chickens from the pan and allow them to rest in a warm place. Place the roasting pan on the stove top. Remove a small amount of the accumulated fat from the roasting pan to a sauté pan and sauté the onions and mushrooms in the sauté pan until nearly tender.
5. Bring the liquid in the roasting pan to a boil; remove any excess fat or scum with a ladle. Add the white wine and reduce by half. Add the demi-glace and bring to a simmer. Adjust the thickness of the sauce. If desired, strain the sauce. Add the onions, mushrooms, tomato concassé and chopped herbs to the sauce. Bring to a simmer and adjust the seasonings.
6. Carve the chickens and serve them with a portion of the sauce and vegetables.
salt and pepper, to taste
2 ounces fresh herbs, assorted stems and sprigs
4 fluid ounces butter, clarified
MATIGNON:
3 ounces slab bacon or smoked ham, small dice
6 ounces onion, small dice
3 ounces celery, small dice
3 ounces carrot, small dice
2 teaspoons garlic, chopped
4 ounces pearl onions, blanched and peeled
8 ounces button mushrooms, stemmed
4 fluid ounces white wine
2 pints demi glace
4 ounces tomato concassé
2 teaspoons fresh herbs, assorted, chopped
Servings: 4
1. Season the chicken cavities with salt and pepper and stuff them with the herb stems and sprigs. Truss the birds and season the outside with salt and pepper.
2. Heat half the butter in a roasting pan that is just large enough to hold the birds without crowding. Sauté the bacon until most of the fat is rendered. Add the diced onions, celery and carrots and sauté until they begin to brown. Add the garlic and cook for 1 more minute.
3. Place the trussed chickens on top of the matignon. Baste them with the remaining butter. Cover the roasting pan with its lid and place in a 325°F (160°C) oven until done, approximately 1 1/2 hours, basting the chickens with fat from the pan every 20 minutes. Remove the lid for the last 30 minutes of cooking to allow the chickens to brown lightly.
4. Remove the chickens from the pan and allow them to rest in a warm place. Place the roasting pan on the stove top. Remove a small amount of the accumulated fat from the roasting pan to a sauté pan and sauté the onions and mushrooms in the sauté pan until nearly tender.
5. Bring the liquid in the roasting pan to a boil; remove any excess fat or scum with a ladle. Add the white wine and reduce by half. Add the demi-glace and bring to a simmer. Adjust the thickness of the sauce. If desired, strain the sauce. Add the onions, mushrooms, tomato concassé and chopped herbs to the sauce. Bring to a simmer and adjust the seasonings.
6. Carve the chickens and serve them with a portion of the sauce and vegetables.
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