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Categories:
fryers vegetable oil butter garlic white onion potatoes carrots white wine salt rosemary black pepper chicken broth condensed
Viewed: 85 - Published at: 6 years agoIngredients
- 1 each broiler fryers
- 2 tablespoons vegetable oil
- 2 tablespoons butter or margarine
- 2 cloves garlic peeled and minced
- 12 each white onion chopped
- 12 each potatoes pared, white
- 4 each carrots pared and quartered
- 1 cup white wine dry
- 2 teaspoons salt
- 1 teaspoon rosemary leaves crumbled
- 1/2 teaspoon black pepper freshly ground
- 1 can chicken broth condensed
Method
- 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 strings.
- 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.
- 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 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.
