Chickens in crackers (poulet a la saint menehould)

4 servings


Tie the legs and wings of the chickens with a ribbon of gauze, put the chickens in a cast-iron roaster, pour wine into the roaster, put 100 g of butter, salt, pepper, parsley, onions, garlic, chaber, bay leaf, basil. Put the roaster on a low heat and often water the chickens with juice so that they are better soaked in them. When the chickens are ready, remove them from the roaster, untie them, coat them on all sides with egg yolk and roll them in crackers. Pour over the melted butter, coat again with egg yolk and sprinkle with breadcrumbs. Then brown the chickens in the oven, previously well heated (up to 190-200 ° C), on a stove or in an electric grill, carefully turning so as not to damage the layer of crumbs. Meanwhile, make the sauce: add cream and cognac to the juice in which the chickens roasted.