1 fryer (3 lb.)
1 1/2 tsp. salt
1/4 tsp. pepper
16 sm. white onions
12 sm. red potatoes
3 tbsp. butter
3 tbsp. oil
1/2 c. boiling water
1 env. of 1 tsp. instant chicken broth
1/2 lb. carrots
1 tsp. basil
1 tbsp. parsley

1. Sprinkle chicken cavity with 1/2 teaspoon salt and pepper. Peel onions, scrub potatoes, pare a band around center of each potato.

2. Melt butter and oil in Dutch oven. Add chicken, brown on all sides.

3. Combine boiling water and instant broth in 1 cup measure. Stir until dissolved. Add to thicken.

4. Place onions, potatoes and carrots around chicken. Sprinkle with basil and remaining salt. Cover.

5. Bake at 325 degrees, basting once or twice with juices for 1 1/2 hours or until veggies are tender. Sprinkle with parsley.