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Planked Chicken

Make a savory butter by rubbing into one-quarter cup of butter one teaspoon each of finely chopped parsley, green pepper and onion. Flavor with a teaspoon of lemon juice and salt and pepper. Split broiler, sprinkle with salt and pepper and put in pan in oven. Pour over it a little olive oil and allow chicken to bake until nearly done. Prepare a plank of the proper size, butter it, garnish with a border of potatoes forced through pastry bag and tube; place the chicken in the center of plank, arrange around it sautéd mushrooms and spread over the chicken the savory butter. Place plank in a very hot oven to brown the potato border and to give the final cooking to the chicken. Planked dishes are invariably served on the plank. They may be elaborately garnished with stuffed tomatoes, green peppers and fancifully cut vegetables.