CHICKEN 2 Chickens, whole, (1 1/4 to

1 1/2 lb each) 1 c Cognac

1 ds Thyme

1 sm Bay leaf, crushed

Salt (to taste) STUFFING 1 sl Bread, white, crusts

removed 1/2 c Cream, heavy

1/2 ts Peppercorns, green

1/2 ts Peppercorns, pink (do not

use South American pink peppercorns) 1/2 c Veal, chicken, or white meat

of turkey, ground fine 6 Mushrooms, shiitake, diced

(Morels may be subbed) 1 ds Nutmeg

Salt (to taste) Pepper (to taste) SAUCE 1 c Cognac (leftover marinade

sauce from chicken) 1/2 ts Peppercorns, green

1/2 ts Peppercorns, pink

1 c Veal, demi glace

1/2 c Cream, heavy

ASSEMBLY Vegetables for garnish (carrots, turnips, string beans or zucchini) For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2]