Bavarian Roast Chicken with Turnips
1 roasting chicken, 7 to 8 pounds
4 bacon slices, diced
1 leek, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2-4 cups chicken broth
2/3 pound yellow turnips, in 1-inch cubes
1/2 cup cooking sherry
Heat oven to 375 degrees.
Pat chicken dry with paper towels and sprinkle with lemon juice and coarse salt.
Saute bacon in small skillet.
Place chicken, leek, celery, carrot, cooked bacon and 2 cups broth in large casserole dish. Bake for 30 minutes, uncovered, basting with liquid every 10 minutes.
Add turnips and continue cooking and basting for 30-45 minutes or until chicken and turnips are tender. Add broth as necessary to keep vegetables moist. Do not let liquid in pan evaporate. Stir in sherry before serving.
Serves four to six.