Instructions: Discard excess fat from chicken. Sprinkle chicken with salt and pepper. Rub all over with one Tablespoon of the softened butter. Mix another 1 Tablespoon of butter with 2 teaspoons of chives. Put mixture inside chicken and rub it well. Set the chicken in a roasting pan and skewer the skin underneath the legs to the body to keep shape of chicken. Add chicken neck to the pan. Roast at 400F about 1 hour, basting occasionally. Check to see if done. Insert skewer into leg to see if tender and that juices are clear.

Transfer and keep warm. Prepare sauteed mushrooms: Melt remaining 1 1/2 tablespoon butter. Add mushrooms, salt and pepper. Saute over medium heat, tossing lightly and often, about 3 minutes until lightly browned. Pour off excess fat from chiken roasting pan. Reheat the juices in pan. Deglaze the pan with 3/4 cup champagne. Reduce to about 1/4 cup. Strain into a saute pan. Add remaining 3/4 cup champagne, the stock and the shallot. Continue boiling, stirring often until well favored and reduced to about 3/4 cup.

Add the cream and boil until the sauce is thick enough to coat a sppon. To finish the sauce, stir in cold butter one piece at a time. Add chives and parsley and taste for seasoning. Serve sauce separately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.