4 1/2 lbs. ready-to-cook roasting chicken with giblets
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 sm. onion, sliced
12 sm. carrots, pared
4 tsp. flour
1/2 c. dry white wine
1 c. canned chicken broth
Watercress sprigs

Remove giblets from chicken. Rinse them; drain on paper towels. Rinse chicken; dry with paper towels. Sprinkle inside with salt and pepper. Tuck wings under body; tie legs together. If necessary, fasten skin at neck with skewer or wooden pick.

In hot butter in Dutch oven, brown chicken well all over, about 30 minutes. As chicken browns, turn it with 2 wooden spoons, taking care not to break skin.

Meanwhile, coarsely chop giblets, and combine them with sliced onion. Place giblet-onion mixture under browned chicken, and cook over low heat, covered, 30 minutes. Arrange carrots (halved, if necessary) around chicken; simmer, covered, 40 minutes longer, or until chicken and carrots are tender. Remove from heat. Remove chicken and carrots to heated platter. Cover with foil to keep warm while making sauce.

Strain drippings; skim off fat and return drippings to Dutch oven. Stir in flour until smooth. Gradually stir in white wine and chicken broth; bring to boiling. Reduce heat; simmer 5 minutes. Taste for seasoning; add salt and pepper, if needed. Garnish with watercress sprigs. Pass sauce in gravy boat. Makes 6 servings, 430 calories each.