Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold
wings across back with lips touching; tie drumsticks to tail.
Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over
medium heat about 30 minutes. Place 2 strips salt pork over breast and
strip lengthwise over each drumstick.
Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half
of the carrots and turnips or onions in butter; place in Dutch oven around
chicken. Toss remaining vegetables in butter; place around chicken. Pour
broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8
teaspoon pepper. Cover and bake until thickest pieces of chicken are done,
about 1 3/4 hours.
Remove chicken and vegetables to warm platter; remove saly pork strips and
string from chicken. Keep chicken warm while preparing sauce.
Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil
and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to
boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve
sauce with chicken.

Makes 5 servings.