Planked Chicken
| ¼ cup butter | |
| Red pepper | ¼ tablespoon each, finely chopped |
| Green pepper | |
| Parsley | |
| Duchess potatoes | |
| 1 teaspoon finely chopped onion | |
| ½ clove garlic, finely chopped | |
| 1 teaspoon lemon juice | |
| 8 mushroom caps | |
Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. 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. Butter plank, arrange a border of Duchess Potatoes (see p. [312]) 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.