Baked Chicken

Ingredients

• 1 whole (about 3-4 lbs), cut into pieces Chicken (Original recipe calls for two chickens, which is excessive for a modern serving size.)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Or to taste)
• 2 tablespoons All-purpose flour (For dredging)
• 0.25 cup Butter (Cut into small pieces)
• 0.25 cup Boiling water (For basting)
• 2 tablespoons Pan drippings (From the baked chicken)
• 0.25 cup All-purpose flour (For gravy)
• 1 cup Chicken stock (For gravy)
• 1 cup Heavy cream (For gravy)
• 0.25 cup Butter (For planked chicken)
• 0.25 tablespoon Red pepper (Finely chopped, for planked chicken)
• 0.25 tablespoon Green pepper (Finely chopped, for planked chicken)
• 0.25 tablespoon Parsley (Finely chopped, for planked chicken)
• 1 teaspoon Onion (Finely chopped, for planked chicken)
• 0.5 clove Garlic (Finely chopped, for planked chicken)
• 1 teaspoon Lemon juice (For planked chicken)
• 8 whole Mushroom caps (For planked chicken)
• 1 recipe Duchess Potatoes (See instructions below)
• 2 pounds Potatoes (For Duchess Potatoes)
• 4 large Egg yolks (For Duchess Potatoes)
• 0.5 cup Butter (For Duchess Potatoes)
• 0.25 teaspoon Nutmeg (For Duchess Potatoes)

Instructions

1. 1Preheat oven to 400°F (200°C). Clean and cut up the chicken into serving pieces.
2. 2Place the chicken pieces in a roasting pan. Sprinkle with salt and pepper, then dredge with flour. Dot the chicken with butter.
3. 3Bake for 30 minutes, basting every 5 minutes with butter melted in boiling water.
4. 4Remove the chicken from the pan and set aside. In the same pan, use the pan drippings. Add flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken stock and cream. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
5. 5Serve the baked chicken with the gravy.
6. 6Peel and boil potatoes until tender. Drain well and mash thoroughly. Beat in egg yolks, butter, and nutmeg until smooth. Season with salt and pepper to taste.
7. 7Preheat oven to 400°F (200°C). Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked (about 20 minutes). Cream the butter, add red pepper, green pepper, parsley, onion, garlic, and lemon juice. Butter plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.