Served as main course. Non-vegetarian dish.

1 Broiler-fryer (about 3 lbs)

2 Tablespoon Vegetable Oil

2 Tablespoon Butter or Margarine

2 Cloves Garlic, minced

12 Whole White Onions, peeled

12 Small White Potatoes, pared

4 Large Carrots, pared and qua

1 cup Dry white Wine

2 teaspoon Salt

1 teaspoon Leaf Rosemary, crumbled

1/2 teaspoon Freshly ground Pepper

1 can 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 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.

Serves: 4

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