Yield: 4 servings
|1 each||Broiler-fryer (about 3 lbs)|
|1 x||(I usually just use chicken|
|2 tablespoons||Vegetable oil|
|2 tablespoons||Butter or margarine|
|2 eaches||Cloves garlic, minced|
|12 eaches||Whole white onions, peeled|
|12 eaches||Small white potatoes, pared|
|4 eaches||Large carrots, pared and qua|
|1 cup||Dry white wine|
|1 teaspoon||Leaf rosemary, crumbled|
|½ teaspoon||Freshly ground pepper|
|1 can||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