Cut backs, collarbones and wing tips from chickens and reserve.
In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.
In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.
Preheat oven to 400 degrees.
Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes.
Yield: 8 servings
Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to
desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste.
Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard