5 lb. roasting chicken
1/4 c. butter
1/2 c. dry white wine
1/2 c. chicken broth
2 tsp. salt
12 sm. new potatoes, unpeeled
18 baby carrots, scraped
18 sm. white onions, peeled
12 med. mushrooms, cut in half
1/4 tsp. rosemary
1/2 c. chopped celery leaves

The final effect of this dish will be much more attractive if you take the time to truss and sew the chicken. It will also be easier to brown. Tie the legs together, then tie the wings under the bird and sew up the cavity.

Melt the butter in a large skillet and brown the chicken slowly. This will take about 30 minutes to do properly, as you must keep turning the chicken to brown it on all sides. Then transfer the chicken to a large casserole.

Put the wine, broth, and salt into the skillet and bring them to a boil. Keep stirring to deglaze the pan, which means to loosen all the good brown bits that may have stuck to the bottom. Pour this over the chicken.

Cover the casserole and cook over medium heat for 45 minutes or in the oven at 350 degrees for 45 minutes.

Then add the veg's in layers; potatoes on the bottom, then carrots, onions and finally mushrooms.

Sprinkle the rosemary and celery leaves on top.

Cover the casserole again and cook for another 45 minutes or until the chicken is tender and the veg's are done.

Bring the chicken to the table on an extra large platter, surrounded by veg's. Fill a sauceboat with juices from the casserole, and serve it separately, moistening each serving with a ladleful.