Pot-Roasted Chicken

• 1 whole broiler or frying chicken
• 2 Tbsp. vegetable oil
• 2 Tbsp. butter
• 1 clove garlic, minced
• 4 medium size onions, quartered
• 4 medium size potatoes, quartered
• 6 carrots, pared and cut in 2-inch pieces
• 1 can condensed chicken broth
• 1 soup can water
• 1 tsp. rosemary, crushed
• 1/3 tsp. pepper
• 1 tsp. salt

1. Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
2. Hook wing tips under back.
3. Heat oil, butter and garlic in a large Dutch oven.
4. Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve.
5. Stir broth, water, rosemary and pepper into pan drippings.
6. Return the chicken to the pan. Surround with vegetables.
7. Baste with the liquid; sprinkle vegetables with salt and cover.
8. Bake at 350u0b0 for 1 hour, basting twice with sauce or until chicken is fork-tender.
9. Serve chicken and vegetables with sauce.
10. (You may want to thicken sauce with a little cornstarch.)
11. Serves 4.

chicken, vegetable oil, butter, clove garlic, onions, potatoes, carrots, condensed chicken broth, water, rosemary, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065505 (may not work)