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1
Preheat oven to 425F (220C).
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2
Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin.
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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.
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4
Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes.
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5
Turn on its right side for another 5 minutes, basting as before.
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6
To roast the chicken: Leave the chicken on its right side.
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7
Reduce oven temperature to 350F (180C).
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8
Leave it for a total of 15 to 20 minutes, basting it at least every 10 minutes.
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9
Salt the chicken, turn it on its other side, and cook another 15 to 20 minutes, basting at least every 20 minutes.
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10
Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting.
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11
To tell if the chicken is done: Prick the thickest part of the drumstick with a fork.
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12
If the juices come out clear yellow, it is done.
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13
If not, roast another 5 minutes and test again.
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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.
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15
Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5 to 10 minutes before carving so that the juices will not retreat into the tissues.
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16
It can wait a good 30 minutes with foil over it.
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17
As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole.
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18
Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt.
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19
Add mushrooms, cover and cook for 8 minutes.
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20
Separate the cooking liquid and save it.
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21
Pour the cream and cornstarch and cream mixture into the mushrooms.
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22
Simmer for 2 minutes.
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23
Taste and correct seasoning and hold.
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24
When the chicken is done, remove it to its platter and remove all but 2 table- spoons of fat from the pan.
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25
Stir in the shallots and saute for 1 minute.
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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 1/4 cup.
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27
Add the mushrooms and cream.
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28
Simmer for 2 to 3 minutes, allowing the liquid to thicken slightly.
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29
Taste and correct seasoning; add more lemon juice to taste.
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30
Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt.
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31
Arrange it in the casserole for serving.
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32
Warm the cognac carefully, do not let it catch on fire.
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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.
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34
Shake the casserole slowly until the flames have subsided.
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35
Pour the mushroom mixture over the casserole, basting the chicken.
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36
Cover and let it steep for 5 minutes.
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37
Do not allow the sauce to boil.
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38
Serve immediately.
