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1
Rinse chicken under cold water, removing giblets and neck, set aside.
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2
Cut up chicken: place chicken, breast side down, on a cutting board; using kitchen shears, cut along each side of back bone and remove back and ribs.
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3
Spread chicken open and cut through center of breastbone to separate into halves.
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4
Turn each half over, remove wings at joint attached to breast; separate leg and thigh from breast and cut apart.
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5
Place legs and breasts into the refrigerator.
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6
Place back, wings, and neck, if included, into a large saucepan with 4 cups of water; bring to a boil, over high heat.
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7
Reduce heat and simmer 2 hours, skimming any impurities that rise to the top.
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8
Strain stock, discarding any solids.
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9
Remove chicken pieces from the refrigerator and season with salt and pepper; dredge lightly in flour.
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10
In a large Dutch oven or saucepan, heat oil over medium heat; brown chicken pieces, in batches, on all sides; set aside.
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11
Drain all but 1 tablespoon of oil from the pot; add bacon, if using, and cook until fat is rendered and bacon is crisp.
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12
Add celery, carrot, onion, garlic, and mushrooms; cook until onions begin to caramelize, stirring occasionally, about 5 to 7 minutes.
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13
Meanwhile, heat wine in a separate medium saucepan until boiling; let reduce 4 minutes.
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14
Add 1 tablespoon flour and tomato paste to vegetable mixture, stir; add brandy to de-glaze pan.
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15
Return chicken pieces to pot, add in wine, 1 cup chicken stock (reserve remaining stock for another use), thyme, parsley, and bay leaf.
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16
Bring to a boil, reduce heat to low and simmer until chicken is tender and falling off the bone, about 2 hours.
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17
Remove chicken from pot and set aside; remove bacon, discard.
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18
Bring liquid in pot to a boil, then reduce liquid to a simmer, and reduce by half.
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19
Return chicken to pot, taste and season with salt and pepper; serve with egg noodles.
