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CHICKEN ROASTED IN A NAPKIN

Cook the shallots in a little melted butter in a frying pan over a low heat.  Add the mushrooms and continue cooking for 10-15 minutes.  Remove the pan from the heat and let cool.  Gently run your fingers between the breast meat and skin of the chicken to make room for some of the stuffing.  Fill with some of the mushroom-shallot mixture.  In a bowl mix the remaining mushroom-shallot mixture with the rice and foie gras.  Stuff the chicken with this mixture and truss it.  Wrap the chicken in a large piece of cheesecloth on a clean kitchen towel and tie both ends closed.  Bring the chicken bouillon to a boil in a stockpot.  Reduce the heat to a simmer and add the chicken.  When the stock returns to a simmer, cook the chicken for 40 minutes.  Remove the pot from the heat and let the chicken stand in the stock for 10 more minutes.  To make the sauce, remove 1 cup of bouillon from the pot and place it in a medium saucepan.  Add the cr¸me fra”che. In a small bowl whisk together 1 tablespoon cornstarch and the port.  Whisk the cornstarch mixture into the bouillon and boil hard until thickened.  To serve, unwrap the chicken and place it on a serving platter.  Surround the chicken with artichoke bottoms cooked in butter or some other seasonal vegetable.  Spoon the sauce over the chicken.
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2 1/2-3 lb free-range chicken, cleaned
3/4 lb wild mushrooms, chopped
4 medium shallots, finely chopped
1/2 cup rice, cooked
6 oz foie gras, diced
10-12 cups chicken bouillon
1/2 cup cr¸me fra”che
cornstarch
1 tbsp ruby port
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mn
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Restaurant
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Poultry, Game
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Pinot Noir
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