1 quartered broiling chicken, about 3 lbs
1/4 cp butter
1 cp sliced carrots, cut 1 inch thick
1/2 cp turnips, cut into balls
1/2 cp celery, cut into 1/2 inch pieces
1/2 cp small onions, cut into thin slices
1 tsp salt
1/4 tsp pepper
1/2 cp chicken stock or bouillon cubes dissolved in water
1 - Brown chicken on all sides in hot butter.
2 - Transfer to greased small casserole.
3 - Briefly saute each vegetable separately in hot butter.
4 - Season with salt and pepper.
5 - Arrange vegetables around chicken in alternate groups.
6 - Pour in chicken stock.
7 - Cover cwasserole and bake in moderate oven until everything is tender.
8 - Uncover for last 15 mintues to brown top.