Ingredients:

• 1 chicken
• Olive oil, drippings or chicken fat
• 1 pint brown stock
• 2 tablespoons butter
• 1 dozen button mushrooms
• 1 dozen potato balls
• 1 small carrot
• Several small onions
• Salt
• Pepper
• Paprika

 

Direction:

Wash and separate the chicken, and sauté in a little olive oil, drippings, or chicken fat, until well browned on all sides. Place in a greased casserole, add rich brown stock, cover, and cook in a moderate oven for an hour or more, according to the size of the chicken. Meantime, melt the butter in a saucepan and brown in this the mushrooms and potato balls, slices of carrot, and tiny onions. Add more broth if needed and turn in these sautéed vegetables. Season with salt, pepper and paprika. Leave uncovered in the oven long enough for the chicken to brown before serving.