Cock Of The North Recipes

Steps:

• Take Capon (or Chicken) and cut up in pieces reserving neck and giblets for stock.
• Dip pieces in lemon juice and then in seasoned flour.
• Brown capon pieces in butter.
• Add bacon and 5 small onions.
• Sprinkle mixture with 1 Tbsp of flour and brown again.
• Add Irish Whiskey to pan and light on fire.
• Add salt, pepper, allspice and mashed garlic.
• Add 1 cup burgandy wine and 1 cup water.
• Simmer 45-60 minutes.
• Sauce:.
• Make stock using reserved neck and giblets.
• Strain off liquor from the cooking capon (chicken) and add to stock, simmer.
• Reduce stock by half by boiling.
• Mix 2 egg yolks and 2Tbsp light cream and add to stock.
• Cook pearl onions seperately in water with a little bit of lemon juice added. Saute mushrooms.
• Drain onions and add to sauce, add mushrooms to sauce.
• Pour half over over capon and serve other half seperately.

Steps:

• Chicken: Combine flour, salt and pepper. Roll chicken in flour mixture, then in egg whites and then in bread crumbs.
• Melt margarine and oil together. Add chicken and fry until golden brown on each side.
• Bake chicken at 400 degrees uncovered until cooked all the way through. If the chicken is browning faster than it's cooking in the middle feel free to cover with foil to save it from burning.
• Sauce: In the frying pan used to brown the chicken, using the chicken drippings to saute the mushrooms until done. Add flour and cook and stir until smooth.
• Add soup, Stir and add enough water to make a thick gravy consistency boil so it thickens to know for sure how much water to add. Add salt and pepper to taste.
• Add sour cream and heat.
• Serve gravy over mashed potatoes with chicken.