Poulet En Casserole

• 1 each broiler fryers
• 2 tablespoons vegetable oil
• 2 tablespoons butter or margarine
• 2 cloves garlic peeled and minced
• 12 each white onion chopped
• 12 each potatoes pared, white
• 4 each carrots pared and quartered
• 1 cup white wine dry
• 2 teaspoons salt
• 1 teaspoon rosemary leaves crumbled
• 1/2 teaspoon black pepper freshly ground
• 1 can chicken broth condensed

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 strings.
2. Heat oil and butter or margarine with the minced garlic in a 12 cup flame proof casserole or a large kettle.
3. Brown chicken in the hot fat; remove.
4. Saute onions, potatoes and carrots in drippings; remove and reserve.
5. 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 chicken broth; return chicken to casserole; surround with browned vegetables; cover.
6. (If using a kettle, place chicken in a 12-cup casserole; surround with browned vegetables; pour sauce over; cover.)
7. Bake in moderate oven (350 degrees) 1 hour, basting several times with casserole juices, or until chicken is tender.
8. 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.

fryers, vegetable oil, butter, garlic, white onion, potatoes, carrots, white wine, salt, rosemary, black pepper, chicken broth condensed

Taken from recipeland.com/recipe/v/poulet-en-casserole-42264 (may not work)