Chickens a LA Daube

Ingredients

• 2 half-grown chickens
• savory jelly
• thin slices of fat bacon

Directions

1. Roast the chickens and cut off the legs and wings.

2. Remove the breast from each side entirely and take off the skin.

3. Place the chicken pieces in a dish and cover with jelly.

4. Truss the partridges and wrap them entirely in bacon.

5. Roast the partridges, then remove the bacon and let them cool.

6. In a deep dish, add about 1½ inches of savory jelly at the bottom.

7. Once the jelly is set, lay the partridges on it with their breasts down.

8. Fill the dish with jelly up to the backs of the partridges, ensuring it is not warm enough to melt the bottom layer.

9. Just before serving, briefly set the dish in hot water to loosen it, then turn it out carefully.