Yield: 5 servings

3 lb Broiler-fryer chicken
8 Small whole white onions
1/2 ts Salt
1 cn Chicken broth(10.5oz)
1/8 ts Ground pepper
1/2 ts Salt
2 tb Butter or margarine
1/8 ts Ground pepper
4 Thin strips salt pork
1/2 c Dry white wine
2 tb Butter or margarine
4 1/2 ts Cornstarch
8 Medium carrots,quartered
3 tb Water
8 Medium turnips,quartered

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching tie drumsticks to tail.
Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick.
Heat oven to 325′. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter place in Dutch oven around chicken. Toss remaining vegetables in butter place around chicken. Pour broth over chicken and vegetables sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1 3/4 hours.
Remove chicken and vegetables to warm platter remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce.
Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Mix sornstarch and water stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes skim off fat. Serve sauce with chicken.



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