Pot-Roasted Chicken

Directions

1. 1
   Using kitchen string or heavy white thread, tie legs to tail of prepared chicken.
2. 2
   Hook wing tips under back.
3. 3
   Heat oil, butter and garlic in a large Dutch oven.
4. 4
   Brown the chicken; remove from pot. Add onions, potatoes and carrots to pan drippings and saute. Remove vegetables and reserve.
5. 5
   Stir broth, water, rosemary and pepper into pan drippings.
6. 6
   Return the chicken to the pan. Surround with vegetables.
7. 7
   Baste with the liquid; sprinkle vegetables with salt and cover.
8. 8
   Bake at 350° for 1 hour, basting twice with sauce or until chicken is fork-tender.
9. 9
   Serve chicken and vegetables with sauce.
10. 10
    (You may want to thicken sauce with a little cornstarch.)
11. 11
    Serves 4.