Chicken In A Pot - cooking recipe

Ingredients

1 (5 lb.) or 2 (3 lb.) roasting chickens
1/4 c. butter or margarine
1/2 c. white wine
1/2 c. chicken broth
2 tsp. salt
12 small new potatoes, unpeeled
18 baby carrots
18 small white onions
12 medium mushrooms, halved
1/4 tsp. rosemary
1/2 c. chopped celery leaves
6 stalks celery, sliced

Preparation

Truss chicken.
Melt butter in large skillet and brown chicken slowly (about 30 minutes).
Transfer chicken to a large pot.
Pour wine, broth and salt into skillet and bring to a boil.
Stir to get all brown bits.
Pour this over chicken.
Cover and cook over medium heat for 45 minutes.
Remove chicken.
Add vegetables in layers:
first potatoes, second carrots, third celery, then onions and mushrooms.
Sprinkle with rosemary and celery leaves.
Place chicken on top of vegetables, cover and cook for 45 minutes more. Cut up the chicken and arrange with vegetables on platter.
Fill gravy boat with remaining juices.