Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Broiler-fryer chicken
1/8 ts Ground pepper
4 Thin strips salt pork
8 Medium carrots,quartered
8 Small whole white onions
1/2 ts Salt
1/2 c Dry white wine
3 tb Water
1/2 ts Salt
2 tb Butter or margarine
2 tb Butter or margarine
8 Medium turnips,quartered
1 cn Chicken broth(10.5oz)
1/8 ts Ground pepper
4 1/2 ts Cornstarch

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper.
Fold wings across back with lips touching; tie drumsticks to tail.
Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over
medium heat about 30 minutes. Place 2 strips salt pork over breast and
strip lengthwise over each drumstick.
Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss
half of the carrots and turnips or onions in butter; place in Dutch
oven around chicken. Toss remaining vegetables in butter; place
around chicken. Pour broth over chicken and vegetables; sprinkle with
1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until
thickest pieces of chicken are done, about 1 3/4 hours.
Remove chicken and vegetables to warm platter; remove saly pork
strips and string from chicken. Keep chicken warm while preparing
sauce.
Stir wine into chicken broth. Heat to boiling, stirring constantly.
Boil and stir 3 minutes. Mix sornstarch and water; stir into wine
broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes;
skim off fat. Serve sauce with chicken.

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