(Old Polish Recipe)
1 Hen (3-4 lbs)
2 lbs Porcini Mushrooms
1 cup Heavy Cream
Salt, Pepper, Dry Marjoram to taste
1. Wash and dry the hen, remove the neck and wings.
2. Cut porcini mushrooms into thin strips.
3. Put the hen and mushrooms into a “caul” or a bag that is used for roasting a Thanksgiving turkey. Pour the heavy cream into this bag and add the remaining seasonings.
4. Tie the bag at the top and suspend it on a stick over a large casserole pot. Pour boiling water into the pot until the chicken is completely submerged and boil around 60-70 minutes. Serve the chicken at once with pearl barley or any style potatoes.