Coq au Vin

INGREDIENTS

• 1 bottle burgundy or pinot noir
• 8 smallish carrots, about 1/2 inch round, peeled and trimmed
• 5 cups rich goose, duck or chicken stock
• 3 1/2 pounds rooster or fryer, quartered
• 2 celery stalks, washed, trimmed and cut into 1 inch chunks
• 5 curly leaf parsley sprigs
• 8 boiler onions, peeled and trimmed
• 2 onions, peeled, trimmed and quartered
• 2 1/2 tablespoons tomato paste
• 1 leek, top only, save the white for eating or another dish, rinsed
• 6 thyme sprigs
• clarified butter
• Kosher salt and fresh ground pepper
• piece of parchment paper cut into a round to fit the pot
• 2 carrots, peeled and cut into 1 inch chunks
• 8 ounces slab of unsmoked bacon or pancetta
• a healthy handful of mushrooms, if they are large cut in half and scored