Ingredients Jump to Instructions ↓

  1. 1 ea Broiler-fryer (about 3 lbs)

  2. 1 x

  3. 2 T Vegetable oil

  4. 2 T Butter or margarine

  5. 2 ea Cloves garlic, minced

  6. 12 ea Whole white onions, peeled

  7. 12 ea Small white potatoes, pared

  8. 4 ea Large carrots, pared and qua

  9. 1 c Dry white wine

  10. 2 t Salt

  11. 1 t Leaf rosemary, crumbled

  12. 1/2 t Freshly ground pepper

  13. 1 cn Condensed chicken broth

  14. 1. Wash and dry chicken; skewer neck skin to back; twist the wing

  15. 2. Heat oil and butter or margarine with the minced garlic in a

  16. cup flame proof casserole or a large kettle. Brown chicken in the hot fat; remove. 3. 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 chiken 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.) 4. Bake in moderate oven (350 degrees) 1 hour, basting several times

  17. 4. Source: Family Circle "

  18. 301 Splendid Casseroles", January


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