With Macaroni.—Spread four ounces of macaroni au jus on a dish, place the roasted chicken on it, and serve the whole warm.
With Butter.—It may be served with its gravy and craw-fish or lobster-butter.
With Chestnuts.—When dished, surround the chicken with chestnuts glazed, and serve.
With Pigeons.—Dish the bird, place four roasted pigeons around, one at each end and one on each side; fill the intervals with green peas au jus, and serve warm.
All the above may be decorated with skewers. Run the skewer in a chestnut and then in a craw-fish; or, in a quenelle and then in a chestnut or craw-fish; or, in a chicken-comb, and in a quenelle, and stick it on the chicken. Two skewers only for a chicken make a fine decoration. Slices of truffles, of mushrooms, and chicken-combs, make fine as well as delicious decorations.
Baked.—Put the chicken in a baking-pan, after being cleaned, prepared, and trussed. Salt and butter the breast, which must be upward, place a piece of buttered paper on it, and a little cold water in the bakepan. Set it in a warm, but not too quick oven; baste often with the liquor in the pan. If the water and juice are absorbed by the heat, add a little cold water, so as to have liquor to baste with. Remove the paper about ten minutes before taking from the oven. It takes about forty minutes to cook a chicken of middle size.
Serve a baked chicken with sauces and garnitures, and decorated the same as if it were roasted, and as described in the above receipts.
Sauté.—After being cleaned and prepared as directed, cut the chicken in pieces as for fricassée. Put it in a saucepan with about an ounce of butter; set on the fire, stir now and then till it is of a golden color and pour off the fat, if any is in the saucepan. Add a tablespoonful of flour and stir half a minute, then add also broth enough to nearly cover the meat, half a pint of white wine, a bunch of seasonings composed of four stalks of parsley, one of thyme, half a bay-leaf, and one clove, the four tied together with twine; add salt, and one onion whole. Boil gently till done. Ten minutes before serving, add half a dozen mushrooms.
Dish the pieces of chicken as directed for fricassée, place the mushrooms over them, strain the sauce all over, and serve warm.