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1
Melt the butter in a large, heavy stockpot over medium heat.
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2
When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary.
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3
Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot.
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4
The liqueur will catch fire and flames will leap into the air and burn out within 1 minute.
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5
Remove the chicken from the pan and add the bacon.
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6
Brown it on all sides.
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7
While the bacon is browning, mince the ham with the liver and the gizzard.
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8
When the bacon is browned, add the chicken back to the pan and season with salt and pepper.
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9
Pour the wine over all.
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10
Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken.
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11
Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken).
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12
While the rooster is cooking, heat the butter for the mushrooms over medium heat.
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13
When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes.
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14
Season lightly, remove from the heat and reserve.
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15
Blend the butter and flour in a small bowl to a homogeneous paste.
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16
When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken.
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17
Stir it in and let it cook, stirring, until the sauce is thickened.
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18
Taste for seasoning and remove from the heat.
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19
Let the dish sit at least 8 hours, or overnight, before serving.
