Makes 4-6 servings. Difficulty
One 4 pound free range roasting chicken, giblets and fat removed 4-5 medium carrots, peeled, trimmed and cut in half 4-5 celery stalks, trimmed and cut in half 2 large leeks, trimmed, cleaned and sliced in half lengthwise 4 sprigs of fresh thyme 1 large sprig of fresh tarragon 10 peppercorns 2 bay leaves 4 sprigs of fresh Italian parsley 3/4 pound pearl onions, peeled and trimmed 6 whole cloves 1 cup white wine 1/2 pound small cremini mushrooms 1/4 pound shiitake mushrooms Salt and freshly ground black pepper
Rinse chicken and place it in a stockpot.
Tie carrots, celery and leeks together with kitchen twine; placing in stockpot with chicken.
Bundle thyme, tarragon, peppercorns, bay leaves, and parsely together in a square of cheesecloth; tie to secure with kitchen twine. Add herb bundle (bouquet garni) to stockpot.
Stud 2 of pearl onions with cloves and add to pot. Add about 1 tablespoon of salt and wine. Add about 10 cups of warm water to the pot.
Place an inverted colander or a steamer basket on top of chicken and vegetables to hold them down so they remain covered with liquid.
Bring pot to a boil, then lower heat to maintain a gentle boil and cook for about 20 minutes. Remove colander or steamer basket and add mushrooms. Immediately raise heat to medium-high and bring to a vigorous boil. Cover pot and remove from heat. Let sit for 45 minutes to 1 hour. Adjust seasonings to taste with salt and freshly ground black pepper.
Carefully remove chicken from pot and set it on a cutting board. Carve; discarding skin. Arrange chicken pieces on a large platter.
Fish vegetable bundle out of broth.
Cut twine and arrange vegetables around chicken. Scoop out onions and mushrooms and scatter over chicken. Spoon about a cup of broth over all. Garnish with fresh Italian parsley.