Chicken With Pink And Green Peppercorns #1 Of 2 Recipe

• 2 x Chickens, whole, (1 1/4 to 1 1/2 lb each)
• 1 c. Cognac
• 1 dsh Thyme
• 1 sm Bay leaf, crushed Salt (to taste)
• 1 slc Bread, white, crusts removed
• 1/2 c. Cream, heavy
• 1/2 tsp Peppercorns, green
• 1/2 tsp Peppercorns, pink (don't use South American pink peppercorns)
• 1/2 c. Veal, chicken, or possibly white meat of turkey, grnd fine
• 6 x Mushrooms, shiitake, diced (Morels may be subbed)
• 1 dsh Nutmeg Salt (to taste) Pepper (to taste)
• 1 c. Cognac (leftover marinade sauce from chicken)
• 1/2 tsp Peppercorns, green
• 1/2 tsp Peppercorns, pink
• 1 c. Veal, demi-glace
• 1/2 c. Cream, heavy Vegetables for garnish (carrots, turnips, string beans or possibly zucchini)

Directions