| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Fowl & game, To post | 4 | Servings |
INGREDIENTS
| 1 | Whole Frying Chicken; 2 to 3 lbs. | |
| Salt And Pepper | ||
| 2 | tb | Cooking Oil |
| 1 | lg | Carrot; sliced |
| 1 | md | Onion; thinly sliced |
| 2 | Bay Leaves | |
| 2 | tb | Rosemary; crushed if desired |
| 1 | c | Dry White Wine |
| 1/2 | c | Water |
| Flour; as needed |
INSTRUCTIONS
Wash and dry chicken, as dry as possible inside and out. Remove neck and giblets. Salt and pepper chicken and brown slowly in oil in a 4 qt. Dutch oven. After browning the hen on all sides, pull Dutch oven off heat and add remaining ingredients except flour. Bake covered in a preheated 350° oven for 1 hour longer until bird looks tender. Baste and turn chicken over or change its position if needed to keep from drying out. More wine may be added. At the end of the cooking time, remove bird. Strain out vegetables and spices and use flour or arrowroot to thicken sauce to desired consistency. Serves 4 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. P. Thomas Denny Posted to MC-Recipe Digest V1 #784 by Bill Spalding <billspa@icanect.net> on Sep 17, 1997
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