2 fryers (2-3 lbs. each)
1 lg. onion, finely chopped
2 cloves garlic, minced
1/2 c. softened butter
2 med. potatoes, cut in 1/4" sm. cubes
2 carrots, cut in 1/4" sm. cubes
1 med. zucchini, cut in 1/4" sm. cubes
1/4 c. minced parsley
1 tbsp. soy sauce
4 slices bacon
1 c. dry white wine
1 1/2 tbsp. flour
1 c. heavy cream
2 egg yolks
3 tsp. cognac or brandy
Salt & pepper

Heat oven to 375 degrees.

Saute onion and garlic in 1/4 cup butter, about 2 minutes. Add vegetables and saute 2 more minutes. Stir in parsley, soy sauce, and pepper. Remove from heat to cool before stuffing birds.

Sprinkle chicken inside and out with salt. Spoon stuffing into the neck and body cavities and truss. Place chicken in a roaster and spread 1 tablespoon butter over each chicken. Place 2 pieces of bacon on each chicken breast. Pour wine around chickens. Bake about 1 1/2 hours, basting every 20 minutes with pan juices. Remove to a platter.

Remove grease from pan juices. Melt 2 tablespoons butter over medium heat; stir in flour and cook, stirring constantly for 3 minutes. Stir in pan juices and cream; cook and stir until thick. Blend 1/4 cup sauce and egg yolks. Stir mixture into sauce and simmer 3 minutes. Stir in brandy and any juices from chicken. Season to taste. Spoon 1/4 cup sauce over each chicken and serve remaining sauce.