Chicken In A Pot

• 1 (5 lb.) or 2 (3 lb.) roasting chickens
• 1/4 c. butter or margarine
• 1/2 c. white wine
• 1/2 c. chicken broth
• 2 tsp. salt
• 12 small new potatoes, unpeeled
• 18 baby carrots
• 18 small white onions
• 12 medium mushrooms, halved
• 1/4 tsp. rosemary
• 1/2 c. chopped celery leaves
• 6 stalks celery, sliced

1. Truss chicken.
2. Melt butter in large skillet and brown chicken slowly (about 30 minutes).
3. Transfer chicken to a large pot.
4. Pour wine, broth and salt into skillet and bring to a boil.
5. Stir to get all brown bits.
6. Pour this over chicken.
7. Cover and cook over medium heat for 45 minutes.
8. Remove chicken.
9. Add vegetables in layers:
10. first potatoes, second carrots, third celery, then onions and mushrooms.
11. Sprinkle with rosemary and celery leaves.
12. Place chicken on top of vegetables, cover and cook for 45 minutes more. Cut up the chicken and arrange with vegetables on platter.
13. Fill gravy boat with remaining juices.

roasting chickens, butter, white wine, chicken broth, salt, potatoes, carrots, white onions, mushrooms, rosemary, celery, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953238 (may not work)