Ingredients
- 1 three-and-a-half- to four-pound chicken, excess fat removed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/3 Cup dry white wine or vermouth
- 2 carrots, chopped small
- 2 parsnips, chopped small
- 1 rib celery, chopped small
- 8 whole garlic cloves, peeled
- 1 Teaspoon chopped fresh thyme, or one half teaspoon dried
- 1 bay leaf
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