Serves: 6
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_ broiler-fryer chicken 3- to 4-pound whole
___ cup butter real, melted
_ teaspoons salt
___ cup vermouth
___ cup chicken broth
Few drops hot pepper sauce
_ potatoes new, well scrubbed (cut in half, if large)
_ carrots cut into 2-inch pieces
__ onions small onions or 1 16-ounce package frozen small onions
___ pound mushrooms large fresh
___ cup celery chopped
_ tablespoon cornstarch
_ tablespoon water cold
Set oven at broil. Place rack in lowest position. Remove all fat from chicken cavity; truss and place on back on oven broiling pan. Broil about 20 to 30 minutes, basting chicken frequently with melted butter; turn until browned all over. Remove chicken to large Dutch oven. Sprinkle with salt; add vermouth, chicken broth, and hot pepper sauce along with drippings from broiler pan. Cover and simmer over low heat for 45 minutes. Add potatoes, carrots, onions, and mushrooms in layers around chicken; sprinkle top with celery. Cover and bake in preheated 350° F oven for 1 hour or until chicken and vegetables are tender. Remove chicken to cutting board, carve, and place on warm platter. Surround with vegetables; cover. Blend cornstarch with cold water, and add to cooking liquid; bring to boil. Simmer, stirring constantly until thickened, about 3 to 5 minutes. Serve as accompaniment to chicken.
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