Title: Chicken with pink and green peppercorns #1 of 2
 Categories: Poultry, Masterchefs, Frisco, Let
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 ea Chickens, whole, (1 1/4 to
           -- 1 1/2 lb each)
      1 c  Cognac
      1 ds Thyme
      1 sm Bay leaf, crushed
           Salt (to taste)

MMMMM--------------------------STUFFING-------------------------------
      1 sl Bread, white, crusts
           -- removed
    1/2 c  Cream, heavy
    1/2 ts Peppercorns, green
    1/2 ts Peppercorns, pink (do not
           -- use South American pink
           -- peppercorns)
    1/2 c  Veal, chicken, or white meat
           -- of turkey, ground fine
      6 ea Mushrooms, shiitake, diced
           -- (Morels may be subbed)
      1 ds Nutmeg
           Salt (to taste)
           Pepper (to taste)

MMMMM---------------------------SAUCE--------------------------------
      1 c  Cognac (leftover marinade
           -- sauce from chicken)
    1/2 ts Peppercorns, green
    1/2 ts Peppercorns, pink
      1 c  Veal, demi-glace
    1/2 c  Cream, heavy

MMMMM--------------------------ASSEMBLY-------------------------------
           Vegetables for garnish
           -- (carrots, turnips,
           -- string beans or
           -- zucchini)
 
  For the Chicken: ================
  
       To bone the chicken, producing two servings (or globi) per
  chicken, begin by cutting down along the breast bone, scraping along
  the bone to keep the meat intact.  Disjoint the wing and continue
  boning along the wishbone.
  
       Turn the chicken over and cut along the back bone, carving out
  the meat from the bone.  Disjoint the thigh and continue to remove
  the entire half of the chicken with the skin intact.
  
       Cut off the wing at the first joint leaving only the shoulder
  bone attached to the carcass.  Scrape the meat off of this remaining
  wing bone to remove the bone, leaving meat and skin attached to the
  half chicken.
  
       Remove the thigh bone, leaving meat attached to the chicken
  half. Cut around the knob end of the leg, releasing the skin and the
  tendons. Press the leg meat and skin firmly toward the thigh so that
  1 1/2 to 2 inches of the leg bone is exposed.  Cut the knob off the
  end of the leg bone.
  
       Repeat the process with the second half of the chicken.
  
       Marinate the chicken meat for one hour in cognac, thyme and bay
  leaf.
  
     [Continued in Chicken with Pink and Green Peppercorns #2 of 2]