Bacon the way it's suppose to be!

4 cups  Olive Oil

8 cups  Seasoned All Purpose Flour

30 each  Whole Chicken Wogs, 1/4’ed Out

2 cups  Olive Oil

1/2 case  Button Mushrooms, Washed, Dried, And 1/4’ed, Hard Sauteed

5#  Bakers Bacon, Double Smoked, Cut Into 1/4 Inch Lardons

4 cups  Small Diced Yellow Onions

3 bunches  Fresh Thyme, Washed And Stemmed

6 each  Bay Leaves

2 cups  Finely Chopped Garlic

1/2 bottle  Cognac

6 bottles  Red Wine

2 gallons  Chicken Stock

3 bags (6#)  Pearl Onions, Defrosted

To thicken  Roux

To taste ����������������������������������������������������������������������������������������������������������������������������������������������������������Kosher Salt & Black Pepper



-16 Poataoes, Small Diced, Blanched

-Chiffonnade Of 1 Bunch Of Cleaned Parsley Leaves



-Portion Out The Chickens Into Quarters

-Make A Stock With The Bones

-Defrost The Bags Of Pearl Onions And Drain Well

-In A Hot Skillet, Add The Olive Oil

-Flour The Chicken And Brown In The Oil

-Bake Off The Browned Chicken On Roasting Racks In A 400 Degree Oven

-Portion Out And Reserve The Chicken In 2” Hotel Pans

-Drain Out 3/4 Of The Fat And Then Add The Mushrooms

-Brown Off The Mushrooms

-Add The Bacon And Cook The Bacon Until It Starts To Brown

-Add The Diced Onions, Garlic, Thyme, And Bay Leaves And Cook Out

-Deglaze With Cognac And Red Wine And Reduce By Half

-Add The Chicken Stock And Bring To A Boil Stirring With A Whisk

-Temper In The Roux To Thicken

-Re-Season The Sauce With Salt And Pepper

-Add The Sauce To The Panned Up Chicken

-Cover 3x With Plastic Wrap And 1x With Foil

-Cook In The Oven At 250 Degrees For 2-3 Hour And Then Reduce The Heat To Low Until Service

-Small Dice The Potatoes And Then Cook Off Starting With Cold Salted Water; Bring To A Boil, Test For Doneness, Drain Off Water And Cool Off On A Plastic Sheet Tray In The Walk-In

– Combine The Chiffonnade Of Parsley And The Cooled Potatoes.  Use This As A Garnish To Top Off The Dish!!

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