---------- Recipe via Meal-Master (tm) v8.04
  Categories: Poultry, Main dish
       Yield: 4 servings
       1    Whole chicken (3 lb)
       1 lb Fresh mushrooms
     1/2 tb Butter
     1/2 ts Lemon juice
     1/4 ts Salt
       1 c  Heavy cream
     1/2 tb Cornstarch; blended with
       1 tb - of the cream
       1 tb Minced shallots
     1/3 c  Port wine
            -Madeira may be substituted
       1 tb Butter
     1/4 c  Cognac or a good brandy
   PREHEAT OVEN TO 425F. Truss the chicken, then dry the
   outside thoroughly and rub with 1 tablespoon butter
   all over the skin. TO BROWN THE CHICKEN: Set the
   chicken on a rack, breast side up in the roasting pan,
   place in the oven for 5 minutes. Turn on its left side
   and baste quickly with butter, return to the oven for
   another 5 minutes. Turn on its right side for another
   5 minutes, basting as before. TO ROAST THE CHICKEN:
   Leave the chicken on its right side. Reduce oven
   temperature to 350F. Leave it for a total of 15-20
   minutes, basting it at least every 10 minutes. Salt
   the chicken, turn it on its other side, and cook
   another 15-20 minutes, basting at least every 20
   minutes. Turn the chicken breast up and continue
   basting every 10 minutes during the last few minutes
   it is roasting. TO TELL IF THE CHICKEN IS DONE: Prick
   the thickest part of the drumstick with a fork. If the
   juices come out clear yellow, it is done. If not,
   roast another 5 minutes and test again. As a final
   check, lift the chicken and drain the juices from its
   vent into the pan; if the last few drops are clear
   yellow, it is definitely done. Put the chicken on a
   warm platter, remove the trussing string, and let it
   sit at least 5-10 minutes before carving so that the
   juices will not retreat into the tissues. It can wait
   a good 30 minutes with foil over it. As the chicken
   roasts, wipe the mushrooms clean with a paper towel,
   cut off the ends and slice them; if small, leave
   whole. Bring 1/4 cup water to a boil with 1/2
   tablespoon butter, lemon juice and salt. Add
   mushrooms, cover and cook for 8 minutes. Separate the
   cooking liquid and save it. Pour the cream and
   cornstarch and cream mixture into the mushrooms.
   Simmer for 2 minutes. Taste and correct seasoning and
   hold. When the chicken is done, remove it to its
   platter and remove all but 2 table- spoons of fat from
   the pan. Stir in the shallots and saute for 1 minute.
   Add the port and mushroom juices and reduce rapidly
   while deglazing the pan (scraping up the coagulated
   juices) until the liquid has reduced to about 1/4 cup.
   Add the mushrooms and cream. Simmer for 2-3 minutes,
   allowing the liquid to thicken slightly. Taste and
   correct seasoning; add more lemon juice to taste.
   Butter the inside of a casserole with butter; rapidly
   carve the chicken into serving pieces and sprinkle
   lightly with salt. Arrange it in the casserole for
   serving. Warm the cognac carefully, do not let it
   catch on fire. Set the chicken over moderate heat
   until you hear it begin to sizzle; pour the cognac
   over it and ignite it carefully with a match. Shake
   the casserole slowly till the flames have subsided.
   Pour the mushroom mixture over the casserole, basting
   the chicken. Cover and let it steep for 5 minutes. Do
   not allow the sauce to boil. Serve immediately.