Ingredients below are for a 5 pound bird - double them for 10 pounds of poultry

1 shallot, minced

1 cup of the chicken stock you will make 

1 tablespoon of Dijon mustard

2-3 tablespoons of unsalted butter

an assortment of fresh herbs from your garden - if you don't have any then get

Tarragon - and Mint - about 2 teaspoons of them minced

The juice from half a lemon

Salt and Pepper to taste

The key incredient here is the chicken/turkey stock that you will make. This isn't a long process and you will like this so much better than a commercial stock.

You see the pan roasted chicken in our site. Or the roasted turkey But with that comes a lot of poultry parts- like the ribs, the backbone, some other assorted organs. Use all those. Cut them into two inch pieces and toss them into an oiled dutch oven. Let them roast over a medium heat for a couple minutes until brown. Then add three to four cups of water, or more- and some bay leaves. Some like to add a bit of onion or celery or carrots - and that is up to you. All we are getting from here is the flavor of the chicken into the water. You let this come to a boil and then let it simmer on the stove as long as you are cooking your bird. 

When the bird comes out remove the poultry and let it rest on the counter top (protect it from the dog and flies).

You will be using this hot pan so be careful. For larger poultry you will use a roasting pan to gather the parts- and for that you will place it over two burners and double the recipe.

Remove some of the fat, but not all of it. You will use this to cook the shallot

Mince the shallot and cook over a medium-high heat until the shallot is softened (2 minutes)

Now add about one cup of the broth you have been making.

Using a silicone spatula scrape up the browned bits of poultry.

Add the mustard and allow to simmer until it is down to 3/4 of a cup. 

Remove it from the heat, whisk in the herbs, butter, and lemon. Season with pepper (should be plenty salty)

Cover.

Serve with the bird