Cut up in 2 inch lengths (split) large carrot and celery, and one medium onion, thickly sliced.

In 2 tablespoons butter, cook above slowly. Put washed 3 pound chicken on top, add salt and pepper, and 1 cup chicken stock. Add 1 cup white wine, bouquet of herbs (in tea infuser) consisting of 1/2 bay leaf, 1/4 teaspoon thyme and 1/2 to 1 teaspoon parsley.

Bring to a boil on top stove. Then roast in 350 degree oven, covered for one hour. Remove chicken and veggies, thicken gravy.