Poulet En Casserole
|Broiler fryer chicken||1|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Whole white onions||12 , peeled|
|White potatoes||12 Small, pared|
|Carrots||4 Large, pared and quartered|
|Dry white wine||1 Cup (16 tbs)|
|Rosemary leaf||1 Teaspoon, crumbled|
|Freshly ground pepper||1⁄2 Teaspoon|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 can)|
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 large skillet or an electric slow cooker with a browning unit. 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 pan and bring to boiling, scraping up all the cooked-on juices from bottom of pan; stir in chicken broth; place chicken in slow cooker; surround with browned vegetables and sauce; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 6 hours, or until chicken is tender.