Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Broiler-fryer chicken |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Ground pepper |
| 2 tablespoons | Butter or margarine |
| 4 \N | Thin strips salt pork |
| 2 tablespoons | Butter or margarine |
| 8 \N | Medium carrots,quartered |
| 8 \N | Medium turnips,quartered |
| 8 \N | Small whole white onions |
| 1 can | Chicken broth(10.5oz) |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Ground pepper |
| ½ cup | Dry white wine |
| 4½ teaspoon | Cornstarch |
| 3 tablespoons | Water |
Rub skin of chicken with ½ teaspoon salt amd ⅛ 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 ½ teaspoon salt and ⅛ teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1¾ 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.