Chicken in the Saucepan—Roasted

Brown a fine, small, whole chicken trussed for roasting (No. 179) in any kind of earthen saucepan with a little butter. After the chicken has attained a light golden color, moisten it with a spoonful of clear gravy (No. 404) and half a glassful of white wine; cover over and let the liquid fall to a half-glaze. When ready to serve dish up the chicken after untrussing it. A few small whole onions may be added as a garnishing after blanching them in boiling water and then frying them. Cover the whole with a half-glaze sauce (No. 413).