Ingredients:
Preheat oven to 450 deg. Melt 2 tablespoons butter
in large roasting pan. Stir in onion, celery, carrots, bay leaves and 1
tablespoon herbs de Provence. Top with pheasant giblets, necks, chicken wings
and backs. Roast until well browned, turning frequently, about 40 minutes.
Reduce oven temperature to 375 deg.
Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de
Provence. Pat pheasants dry inside and out. Loosen breast skin on each by gently
sliding fingers under neck flap and down between breast meat and skin, being
careful not to tear skin. Spread 1 1/2 tablespoons herb butter evenly over
breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2
tablespoons herb butter into each cavity. Truss pheasants to hold shape. Arrange
on sides atop vegetable mixture in roasting pan. Roast 15 minutes, basting
frequently with pan juices. Turn on second side and roast 15 minutes, basting
frequently. Turn pheasants breast side up. Add Madeira to pan and continue
roasting until juices run pale pink when thickest part of thigh is pierced,
basting frequently, about 15 minutes. Transfer pheasants to platter and discard
string. Tent with foil.
Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up any
browned bits, about 6 minutes. Strain sauce and degrease. Melt 1 tablespoon
butter in heavy small saucepan over low heat. Add flour and stir 3 minutes.
Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently. Adjusting
seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately.
