Place 3 cloves garlic, thyme and rosemary in cavity of chicken. Truss
chicken and place in
ziplock bag. Pour in wine and refrigerate overnight, turning occassionally.
Soak top and bottom of pot in cold water for 30 minutes. Meanwhile, over
medium heat
cook bacon until brown and crisp. Drain on paper towels, reserve drippings.
Drain pot. Remove chicken from bag and place breast side up in pot. Add
wine, bacon
pieces, and sprinkle chicken with half of salt and pepper. Cover with top,
place on the
bottom shelf in cold oven. Set temperature at 450 degrees for 1 1/2 hours.
About 30 minutes before chicken is done, in shallow baking pan toss potatoes,
carrots,
celery root and onions with butter and 1 tablespoon reserved bacon drippings
and
remaining salt and pepper. Place on upper shelf in oven; cook 20 minutes,
stirring
occassionally. Add mushrooms, cook 5 more minutes, until tender and lightly
brown.
When chicken is done, remove from oven. Remove chicken to platter; pour
cooking
liquids into saucepan, skimming off fat. Spoon vegetable into clay pot,
place chicken back
on top.
Return to oven without cover. Cook 10 to 12 minutes, until skin is brown and
crisp.
Meanwhile, stir cornstarch into cooking liquids; bring to a boil over
medium-high heat.
Reduce heat to medium-low; cook about 3 minutes, stirring occassionally,
until slighly
thickened. Serve chicken and vegetables in clay pot with sauce on the side..
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Suggested Wine: Pinor noir
NOTES : Garnish with additional sprigs of herb, if desired.
