Cock of the North

• 1 large capon (substitute an extra large chicken if you cant find the capon)
• lemon juice (at least 1/3 cup)
• seasoned flour
• 1 tablespoon flour
• butter (for browning)
• 12 lb bacon (diced)
• 5 small yellow onions (chopped)
• 1 lb mushroom
• 34 cup Irish whiskey
• salt and pepper
• 12 teaspoon allspice
• 3 garlic cloves
• 1 cup Burgundy wine
• 1 cup water
• 2 egg yolks
• 2 tablespoons light cream

1. Take Capon (or Chicken) and cut up in pieces reserving neck and giblets for stock.
2. Dip pieces in lemon juice and then in seasoned flour.
3. Brown capon pieces in butter.
4. Add bacon and 5 small onions.
5. Sprinkle mixture with 1 Tbsp of flour and brown again.
6. Add Irish Whiskey to pan and light on fire.
7. Add salt, pepper, allspice and mashed garlic.
8. Add 1 cup burgandy wine and 1 cup water.
9. Simmer 45-60 minutes.
10. Sauce:.
11. Make stock using reserved neck and giblets.
12. Strain off liquor from the cooking capon (chicken) and add to stock, simmer.
13. Reduce stock by half by boiling.
14. Mix 2 egg yolks and 2Tbsp light cream and add to stock.
15. Cook pearl onions seperately in water with a little bit of lemon juice added.
16. Saute mushrooms.
17. Drain onions and add to sauce, add mushrooms to sauce.
18. Pour half over over capon and serve other half seperately.

substitute, lemon juice, flour, flour, butter, bacon, yellow onions, mushroom, irish whiskey, salt, allspice, garlic, burgundy wine, water, egg yolks, light cream

Taken from www.food.com/recipe/cock-of-the-north-394524 (may not work)