Cock Of The North

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large capon (substitute an extra large chicken if you cant find the capon)
• lemon juice (at least 1/3 cup)
• seasoned flour
• 1 tablespoon flour
• butter (for browning)
• 1/2 lb bacon (diced)
• 5 small yellow onions (chopped)
• 1 lb mushroom
• 3/4 cup irish whiskey
• salt and pepper
• 1/2 teaspoon allspice
• 3 garlic cloves
• 1 cup burgundy wine
• 1 cup water
• 2 egg yolks
• 2 tablespoons light cream

Recipe

• 1 take capon (or chicken) and cut up in pieces reserving neck and giblets for stock.
• 2 dip pieces in lemon juice and then in seasoned flour.
• 3 brown capon pieces in butter.
• 4 add bacon and 5 small onions.
• 5 sprinkle mixture with 1 tbsp of flour and brown again.
• 6 add irish whiskey to pan and light on fire.
• 7 add salt, pepper, allspice and mashed garlic.
• 8 add 1 cup burgandy wine and 1 cup water.
• 9 simmer 45-60 minutes.
• 10 sauce:.
• 11 make stock using reserved neck and giblets.
• 12 strain off liquor from the cooking capon (chicken) and add to stock, simmer.
• 13 reduce stock by half by boiling.
• 14 mix 2 egg yolks and 2tbsp light cream and add to stock.
• 15 cook pearl onions seperately in water with a little bit of lemon juice added. saute mushrooms.
• 16 drain onions and add to sauce, add mushrooms to sauce.
• 17 pour half over over capon and serve other half seperately.