Wash the chicken and cut open the backbone, this is very easy with good poultry shears, but also with a good large chef`s knife, pat dry and season strongly inside and out with salt and pepper. The best way to do this is to scratch the sternum slightly lengthways from the inside, then the chicken can be flattened very well and stays that way. Remove rump.
Place both chickens breast up on a lightly greased juice pan and fry them in a hot oven at 200 ° for 45 minutes until they are lightly crispy.
Meanwhile, prepare the vegetables. Halve or quarter the peeled shallots, depending on the size. Peel and quarter the garlic. Peel the carrots and cut into slices. Halve or quarter the mushrooms depending on the size. Tie the bay leaves and the remaining herbs together and add them to the stewed stock as a bouquet garni.
Fry the bacon in a large pan and add the prepared vegetables. Fry everything and season everything well with salt and pepper. Add the bouquet of herbs and pour red wine and poultry stock over everything. Let simmer for about 5 minutes.
After the chicken has been roasted for the first time, this prepared sauce stock is distributed around the two chickens. The skin remains uncovered and continues to get crispy, while the bones add a lot of flavor to the sauce. The dish can now stew in the oven for another hour at the same temperature.
Remove the chicken, cut into individual pieces or cut out the breast fillets and keep warm. Season the sauce with salt, pepper and sugar.
A piece of crispy chicken is served with a ladle of the very rich sauce. A piece of baguette and a delicious matching red wine are enough.
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