Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 tb Vegetable oil
2 tb Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 ts Salt
1 ts Leaf rosemary, crumbled
1/2 ts Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string. 2. Heat oil and butter or margarine with the minced
garlic in a 12 cup flame proof casserole or a large kettle. Brown
chicken in the hot fat; remove. 3. Saute onions, potatoes and carrots
in drippings; remove and reserve. Stir wine, salt, rosemary and
pepper into casserole and bring to boiling, scraping up all the
cooked on juices from bottom of casserole; stir in chiken broth;
return chicken to casserole; surround with browned vegetables; cover.
(If using a kettle, place chicken in a 12-cup casserole; surround
with browned vegetables; pour sauce over; cover.) 4. Bake in moderate
oven (350 degrees) 1 hour, basting several times with casserole
juices, or until chicken is tender. Garnish with a bouquet of parsley
and serve with a chilled white wine, such as Chablis, and chunks of
crusty French bread if you wish. (I usually serve over hot steamed
rice.) Serves 4. Source: Family Circle "301 Splendid Casseroles",
January 1976

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