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chicken vegetable oil butter clove garlic onions potatoes carrots condensed chicken broth water rosemary pepper salt
Viewed: 40 - Published at: 8 years agoIngredients
- 1 whole broiler or frying chicken
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1 clove garlic, minced
- 4 medium size onions, quartered
- 4 medium size potatoes, quartered
- 6 carrots, pared and cut in 2-inch pieces
- 1 can condensed chicken broth
- 1 soup can water
- 1 tsp. rosemary, crushed
- 1/3 tsp. pepper
- 1 tsp. salt
Method
- Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
- Hook wing tips under back.
- Heat oil, butter and garlic in a large Dutch oven.
- Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve.
- Stir broth, water, rosemary and pepper into pan drippings.
- Return the chicken to the pan. Surround with vegetables.
- Baste with the liquid; sprinkle vegetables with salt and cover.
- Bake at 350° for 1 hour, basting twice with sauce or until chicken is fork-tender.
- Serve chicken and vegetables with sauce.
- (You may want to thicken sauce with a little cornstarch.)
- Serves 4.
