| 1 | Preheat oven to 425°F. |
| 2 | Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin. |
| 3 | To brown the chicken: set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. |
| 4 | Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes. |
| 5 | Turn on its right side for another 5 minutes, basting as before. |
| 6 | To roast the chicken: leave the chicken on its right side. |
| 7 | Reduce oven temperature to 350°F. |
| 8 | Leave it for a total of 15- 20 minutes, basting it at least every 10 minutes. |
| 9 | Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes. |
| 10 | Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting. |
| 11 | To tell if the chicken is done: prick the thickest part of the drumstick with a fork. |
| 12 | If the juices come out clear yellow, it is done. |
| 13 | If not, roast another 5 minutes and test again. |
| 14 | 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. |
| 15 | Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. |
| 16 | It can wait a good 30 minutes with foil over it. |
| 17 | As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole. |
| 18 | Bring ?cup water to a boil with ?tablespoon butter, lemon juice and salt. |
| 19 | Add mushrooms, cover and cook for 8 minutes. |
| 20 | Separate the cooking liquid and save it. |
| 21 | Pour the cream and cornstarch and cream mixture into the mushrooms. |
| 22 | Simmer for 2 minutes. |
| 23 | Taste and correct seasoning and hold. |
| 24 | When the chicken is done, remove it to its platter and remove all but 2 tablespoons of fat from the pan. |
| 25 | Stir in the shallots and saute for 1 minute. |
| 26 | 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 ?cup. |
| 27 | Add the mushrooms and cream. |
| 28 | Simmer for 2-3 minutes, allowing the liquid to thicken slightly. |
| 29 | Taste and correct seasoning; add more lemon juice to taste. |
| 30 | Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt. |
| 31 | Arrange it in the casserole for serving. |
| 32 | Warm the cognac carefully, do not let it catch on fire. |
| 33 | 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. |
| 34 | Shake the casserole slowly till the flames have subsided. |
| 35 | Pour the mushroom mixture over the casserole, basting the chicken. |
| 36 | Cover and let it steep for 5 minutes. |
| 37 | Do not allow the sauce to boil. |
| 38 | Serve it immediately. |
| 39 | This recipe will serve 4-people very nicely. |
