Farmyard beauty woven into farmhouse decor has recently inspired me in artistic and culinary pursuits. A wandering yet mapquest-guided drive to Whimsical Farms led me into the inspirational world of Trebs. Noticing her collection of bird wings nestled amongst gorgeous antique china sets, I returned to my own laying ladies, my eye discerningly focused on plummage as object. As it turns out, several have not been laying for many months . . . despite diet alteration, heat cycles and general pampering.
Like the tightening of belts economy-wide, such a situation calls for culling (one of those farm words that has passed from frequent usage into feeling a bit cruel). Our kitchen walls host their own pop-art version of farmlife – feathers from an infamous fox kill of chickens earlier this year fan out from former picture holes left unplugged. Where will I put my own Araucana wing? Perhaps atop the framed lion painting, currently bedecked with a black snake skin tinsel. Many is the guest who actually enjoys this. Those who do not clearly do not come for lunch ever again, of their own accord.
In case you find an extra chicken on hand, as I plan to, give this one-pot recipe a go. Inspired by L.L. Bean’s Game and Fish Cookbook, as usual I have traded ingredients, lacking theirs. You’ll need: 3 sprigs each of fresh rosemary, savory and thyme (or 1 1/2 tsp dried, total of all 3); 1 chicken (moderate, not jumbo. Or duck!); sale and freshly ground black pepper; 4 Tbs butter; 2 small potatoes, chopped; 2 medium white onions, chopped; 3 Tbs sugar (I used Jaggery); 1/4 cup cognac (book suggested bourbon); 3/4 cup duck or chicken stock.
Rub the inside and outside of the bird with salt and pepper. In a flameproof casserole, just large enough to accommodate the chicken and veggies, melt the butter over medium heat. Add the chicken and brown on all sides (this is somewhat easier when the 
chicken is quartered). Add potatoes and onions and brown them, sprinkling the sugar over and turning until glazed. Pour the alcohol over the chicken and set it aflame, basting the bird (I used a match, go for the flame-via-burner flare if you have the skills).
Add the stock and puts the herbs over everything. Bring to a boil, then cover and place in a 325 degree oven for 20 minutes. Uncover, baste and raise the heat to 375 for another 10 minutes. Baste a couple times during this period. When done, remove the chicken and place on plates or serving platter. Scoop the veggies around it. Simmer down the pan juices until almost syrupy and pour over the bird.
Bon apetit! Please note that the usage of adequate fresh herbs, and a homemade chicken stock really makes this dish exquisite. See further postings about making stock, having the patience to do so, and why it’s worth it.
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