Recipe By : Family Circle "301 Splendid Casseroles", January 1976
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Broiler-fryer -- approximate
- I usually just use chicken
2 tb Vegetable oil
2 tb Butter
2 cl Garlic -- minced
12 Whole white onions -- peeled
12 sm White potatoes -- pared
4 lg Carrots -- pared and quartered
1 c Dry white wine
2 ts Salt
1 ts Leaf rosemary -- crumbled
1/2 ts Freshly ground pepper
1 cn Condensed chicken broth
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.
Heat oil and butter with the minced garlic in a 12 cup flame proof
casserole or a large kettle. Brown chicken in the hot fat; remove.
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 chicken 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.)
Bake in moderate oven (350 F) 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.)
