Passenger Pigeon Meal - cooking recipe

Ingredients

4 large potatoes, in skins
2 1/2 quarts water
1 small chicken, cut up
1 large onion, chopped
1 garlic clove
2 celery ribs, cut into small pieces
1/4 cup wine
Seasoning Bag
2 teaspoons salt
10 peppercorns, cracked
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon rosemary
Soup Vegetables
1 large carrot, diced
1 small potato
other vegetables, as desired (optional)
Other ingredients
4 tablespoons butter
4 carrots, sliced thickly
3 shallots, sliced

Preparation

Boil potatoes in water and set aside to cool.
Add hen, onion, garlic, celery and wine to potato water.
Wrap spices in muslin cloth and knot. Put in kettle. Simmer for 45 minutes.
Remove hen and set aside. Add soup vegetables to stock.
Strip meat from neck and add back to soup along with giblets chopped finely.
Sliced cold boiled potatoes and brown in a skillet with butter.
After potatoes are browned remove from the skillet and brown the chicken. You may need to add more butter.
Remove chicken from skillet and lightly sautee carrots and shallots.
Serve soup, hen, carrots and potatoes.