In a large spider or Dutch oven over hot coals, melt butter and lard. Add chicken and sauté until golden brown. Barely cover with stock; add onion and seasoning.
Cover pan and bring stock to simmer. Maintain heat by replenishing coals until chicken is tender, about 45 minutes. Remove chicken to heated platter and place near edge of fire to keep warm.
Measure stock; there should be 3 – 3 1/2 cups. Gradually add 1/2 cup hot stock to egg yolks, stirring constantly to prevent eggs from curdling. Return mixture to rest of stock and toss in parsley. Correct seasoning and allow sauce to simmer briefly, stirring all the while. Blend in lemon juice. Pour sauce over chicken and serve.
One tablespoon cooking oil may replace lard, if desired. Brown chicken over medium-high heat and, after adding stock, bring to a boil.
Fun Fact: Built of wood in a neoclassical Georgian architectural style, the plantation home of George Washington—Mount Vernon—is set on 40 wooded acres located in Fairfax County, Virginia, overlooking the Potomac River. The house was built by the Washington family around 1735. Mount Vernon was named for Admiral Edward Vernon, Lawrence Washington’s commander in the British Navy. Lawrence was George Washington's older half-brother who owned the family estate at the time. George inherited the property in 1761 and lived there until his death in 1799. Washington transformed the house’s modest frame from one-and-a-half to two-and-a-half stories and extensively redecorated the interior. The north and south wings of the house were begun just before the start of the Revolutionary War. The very last room, the Large Dining Room, was completed after the war's end. The mansion has been restored, with much of the original furniture, family relics, and duplicate pieces of the period based upon Washington's detailed notes.
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