Fondant de Volaille “Auberge du Père Bise”

• 1 large capon (about 3½ pounds)
• ½ pint dry sherry

Skin chicken and remove meat from bones, leaving breasts whole. In a large porcelain bowl, combine sherry, cognac and Noilly Prat with herbs, port, shallots, carrots and onion, all finely chopped, and garlic and peppercorns. Add chicken pieces and marinate in this mixture for at least 12 hours.

Dice pork fat and ½