| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Broiler-fryer (about 3 lbs) |
|
|
(I usually just use chicken |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Butter or margarine |
| 2 |
|
Cloves garlic, minced |
| 12 |
|
Whole white onions, peeled |
| 12 |
|
Small white potatoes, pared |
| 4 |
|
Large carrots, pared and qua |
| 1 |
c |
Dry white wine |
| 2 |
ts |
Salt |
| 1 |
ts |
Leaf rosemary, crumbled |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
cn |
Condensed chicken broth |
INSTRUCTIONS
1. 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.
2. 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. 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 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. (I usually serve over hot steamed rice.)
Serves 4. Source: Family Circle "301 Splendid Casseroles", January 1976
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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