Roasted Chicken And Root Vegetable Casserole

Ingredients

• 1 small cleaned chicken
• 12 peeled onions
• 2 bay leaves
• 1 cup diced carrots
• 1 small turnip, chopped fine
• 2 stalks celery, cut into small pieces
• Stock, enough to fill casserole half full
• Salt and pepper to taste
• Fresh or canned mushrooms (optional)

Method

1. 1 Place the chicken, onions, bay leaves, diced carrots, chopped turnip, and celery into a casserole dish.
2. 2 Fill the casserole halfway with boiling stock. Cover and cook in a 425°F oven for 1 hour and 30 minutes, basting frequently.
3. 3 When the chicken is half done, season with salt and pepper. Add mushrooms if desired.
4. 4 Serve the chicken and vegetables directly in the casserole.