To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...
The bird cooks in only 45 minutes — just enough time to set the table, pour the wine, and make a gravy from the drippings while the chicken rests. Fried chicken without a grease-splattered stove?