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- 4 to 6 carrots, peeled and cut into pieces
- 4 to 6 potatoes, peeled and cut into spears
- 1 large leek, rinsed and cut into small pieces
- 1 large yellow onion, cut into chunks
- 3 tablespoons butter
- salt and pepper
- 2 sprigs of fresh rosemary
- 15 cloves garlic
- 1 lemon, cut into pieces
- 1 cup white wine or chicken stock
- Cream Sauce (optional):
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup white wine
- 2 cups heavy cream
- salt and pepper to taste
View Full Recipe at Pots and Pins
_small.jpg "Roasted Spring Chicken"){kind=small}
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e%20wine,%20bring%20to%20a%20boil%20and%20allow%20to%20cook%20for%20three%20minutes.%20%20Slowly%20pour%20in%20two%20cups%20of%20heavy%20cream,%20do%20not%20boil.%20%20Taste%20and%20adjust%20salt%20and%20pepper%20if%20needed.%20%20Return%20chicken%20and%20veggies%20to%20the%20pan%20and%20any%20juices%20from%20the%20platter.%20%20Reduce%20heat%20to%20low%20and%20cook,%20coating%20veggies%20and%20chicken%20until%20all%20is%20heated%20through.%20%20Return%20veggies%20and%20chicken%20to%20platter.%20%20Pour%20remaining%20sauce%20into%20a%20serving%20dish%20and%20pass%20with%20the%20chicken.%3C/p%3E%3Cp%3E%22Every%20big%20problem%20was%20at%20one%20time%20a%20wee%20disturbance.%22%20%20~%20Unknown%3C/p%3E){kind=link}