Ingredients
- 12 onions (whole white)
- 12 potatoes (white)
- 4 carrots
- 2 garlic (cloves)
- 1 broiler-fryer
- 12 cup casserole
- 12 cup flame proof casserole
- 1 c dry wine (white)
- 2 t vegetable oil
- 2 t butter
- 2 t salt
- 1 t leaf rosemary
- 1/2 t pepper (freshly ground)
- 1 package condensed chicken broth
with casserole juices, or until chicken is tender. Garnish with a bouquet of parsley and serve with a chilled white wine, such as Chablis, and chunks of crusty French bread if you wish. (I usually serve over hot steamed rice.) Serves 4.