Poulet Sauté Bordelais

• 1 roasting chicken
• ½ gill of olive oil
• 1 ounce of

Clean the chicken, and make the stock from the neck, pinions, and giblets by stewing them for about 2 hours in a little water, with some salt and a bay leaf.

Cut the chicken into neat joints and melt the oil and lard in a heavy sauté-pan. Sauté the chicken, turning the pieces constantly with a wooden spoon so that all their surfaces are sealed and evenly cooked. Add the prepared shallot