Saturday, January 1, 2011

poulet au porto

i had never roasted a chicken before, and new year's eve seemed as good a time as any. with julia child to guide me, a chicken from don and joe's, and my basting companion, i set forth. we followed a strict basting schedule, taking the bird out every 8-10 minutes for a little grease bath.

about two thirds of the way through the roasting, i boiled mushrooms for 8 minutes, then put the mushroom liquid in a boil, and added a healthy dose of cream with a little cornstarch to the mushrooms. in a different pan, i added a little chicken fat, and sauteed a shallot. i then added the mushroom juice and some port, which i reduced. i then added the mushroom cream mixture, and lemon juice and salt and pepper to taste.

meanwhile, the bird cooled on the cutting board, until it was read to be but into serving pieces. piece were then placed in another pan, doused in cognac, and we attempted to set fire to the bird, but it did not cooperate in this endeavor. we only got a little flame, and then added the mushroom cream sauce. the result was delicious, i have certainly never had a boozier mushroom with my dinner!

1 comment:

  1. why were no pictures taken of the basting? sad.
    Delicious dinner, all around.