CHICKEN-PLANKED

2   3 lbs. chickens                    1 tsp. minced onion

1/4 cup fat                              1/4 cup oil

1 tsp. minced parsley             Salt and pepper

1 tsp. minced green

                   pepper                  2 cups sautéed mushrooms                                                                                         

1 tsp.           lemon juice          4 cups Duchess potatoes

                                                          Vegetables

            Make a savoury fat by rubbing minced parsley, green pepper, and onion into fat. Flavour with lemon juice, salt, and pepper, and put in pan, pouring a little oil or melted fat over them. Roast until nearly done (about 30 minutes) at 350 F.

Prepare a plank of the proper size, oil it and place chicken in the centre of plank, arrange sautéed mushrooms around it and spread the savoury fat over chicken. Garnish with a border of Duchess Potatoes forced through a pastry bag and tube. Place plank in hot oven (400 F.) for 10 minutes to brown border and give chicken final cooking. Serve on plank, garnished with stuffed tomatoes, green peppers, and vegetables, cut as desired. Serves 6 to 8.