2- 3 pound chickens
4 tablespoons oil
2 cloves garlic, mashed
2 tablespoons marjoram, chopped
Zest of 2 lemons
2 tablespoons oil
2 ounces oil
2 ounces butter
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
2 quarts stale focaccia, cut into 1-inch cubes
4 ounces chicken stock
4 ounces cider
1 pound roasted, peeled, and cleaned chestnuts cut into quarters
Salt and pepper, to taste
2 ounces olive oil
Bones from chicken
8 cloves garlic
1 cup shallots, roughly chopped
1 cup white wine
1 cup port wine
1 quart chicken stock
1 quart veal stock
2 ounces butter
Salt and pepper, to taste