Cookie1973 wrote:

> I am in a contest to make the best bird. We can use any type of
> fowl. I've been toying with using ostrich, duck, or chicken. The
> problem is that I've never made ostrich or duck nor have I tasted
> either, so I am thinking of focusing on chicken.
>
> I am in search of the best chicken dish ever. I also need a
> complimenting side dish. I would like it to be impressive in taste,
> presentation, and complexity. Please let me know your ideas. If you
> can post links with pictures that would be excellent!
>
> Thank you all in advance.


Poularde a la Louis d'Orleans
-----------------------------

Stud a whole foie gras with truffle and cook it in a little good veal
stock with 1/2 cup old Madeira for 15 minutes; allow to cool then place
it inside a fattened pullet and truss it.

Place the chicken to set and colour with butter in a hot oven for 20
minutes, basting occasionally.

On removing from the oven, cover the bird completely with thick slices
of truffle, then with thin slices of salt pour fat and finally enclose
it in hot water paste. seal the edges well, place on a baking tray and
make a hole in the top to allow the steam to escape. Cook in a moderate
oven for 1 & 1/2 hours.

Serve either hot or cold.

As an hot entree serve with petit pois or fonds d'artichauts aux pontes
d'asperges and a well chilled Rieseling.
--
JL