Roast Chicken - Wine & Spirits Magazine

Ingredients

• 1 cup beluga lentils
• 1 bay leaf
• 1/2 cup balsamic vinegar
• 1 1/2 cup water
• 2 tsp salt
• 1/2 pound sunchokes, scrubbed clean
• 3 tbsp toasted walnuts, chopped
• 1 tbsp whole grain mustard
• 1 tbsp unsalted butter
• 1/2 cup walnut oil
• 1/4 cup sherry vinegar
• chicken bones from two chickens
• 2 medium sized yellow onions
• vegetable oil
• 2 sprigs fresh thyme
• 4 cups chicken stock
• 2-2 1/2-pound chickens, deboned with wing attached