1 ea Broiler-fryer (about 3 lbs)

1 x (I usually just use chicken

2 T Vegetable oil

2 T Butter or margarine

2 ea Cloves garlic, minced

12 ea Whole white onions, peeled

12 ea Small white potatoes, pared

4 ea Large carrots, pared and qua

1 c Dry white wine

2 t Salt

1 t Leaf rosemary, crumbled

1/2 t Freshly ground pepper

1 cn Condensed chicken broth

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