Ingredients

Preparation Instructions

1. Preheat oven to 400° F, placing rack in the middle position.
2. Gently season the bird inside and out with a heavy sprinkling of salt. Tuck the wing tips under the bird and tightly tie the legs together. Set aside allowing the bird to come up slightly from fridge temperature.
3. Cut bacon into ½ cm lardons.
4. Cut carrot and celery into similar ½ cm pieces.
5. Clean and quarter mushroom caps.
6. In a heavy bottom Dutch oven, render bacon lardons over medium heat till golden brown.
7. Add vegetables and sweat until you no longer smell the acidity of the onions and the rest of the veggies begin to cook.
8. Add butter and stir till incorporated.
9. Add flour and cook.
10. Once the flour has cooked out, deglaze with red wine and reduce. Season the braising liquid
11. Gently place the chicken into the pot and add chicken stock. You’ll want the liquid to come up to cover half of the bird or up to the base of the breast bone.
12. Bring to a boil with the bird in the liquid and place into the oven.
13. If the temperature of the chicken is close to room temperature when placed in pot and you’ve brought the liquid up to a boil, the actual cooking time should be quite short. We basically need to cook the legs through and roast the breast meat at the same time.