Ingredients Jump to Instructions ↓

  1. 3 lb Broiler-fryer chicken

  2. 4 Thin strips salt pork

  3. 2 tb Butter or margarine

  4. 8 Medium carrots,quartered

  5. 8 Medium turnips,quartered

  6. 8 Small whole white onions

  7. 1 cn Chicken broth(10 1/2oz)

  8. 1/2ts Salt

  9. 1/8ts Ground pepper

  10. 1/2c Dry white wine

  11. 4 1/2ts Cornstarch

  12. 3 tb Water

Instructions Jump to Ingredients ↑

  1. + Directions : Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail. Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick. Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter; place in Dutch oven around chicken. Toss remaining vegetables in butter; place around chicken. Pour broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1 3/4 hours. Remove chicken and vegetables to warm platter; remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce. Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve sauce with chicken.


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