Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -lemon
3 lb Chicken 1/4 c Vermouth
1 tb Butter 1/4 c Chicken broth
1 Onion, finely chopped 1/2 ts Salt
1 Clove garlic, finely chopped Freshly ground black pepper
2 Carrots, finely chopped 1 tb Cornstarch dissolved in 2
2 Stalks celery, finely -Tb. cold water
-chopped 2 tb Finely chopped parsley
Grated rind and juice of 1

A delicately flavored chicken served with rice.

Soak the pot in cold water for 10 minutes. Place the butter inside the
cavity of the chicken. Truss the chicken. Place the onion, garlic,
carrots and celery in the pot. Place the chicken on top of the
vegetables, breast side up. Add the grated lemon rind and juice,
vermouth, chicken broth, salt and pepper. Cover the pot and place in
a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2
hours. Pour the pan juices into a small sauce- pan. Bring to boiling
point and stir in the cornstarch dissolved in cold water. Stir with a
wire whisk until thickened into a sauce. Cut the chicken into serving
pieces. Arrange chicken on a bed of rice. Cover with the sauce and
garnish with parsley.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.

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