Roast chicken

Preparation:

Preparation: Pepper and salt the chicken a little inside, tie it with a thin white kitchen string. Heat the oil in a saucepan, add the chopped onion, carrot, celery and rosemary, and when the mixture has browned, add the chicken and brown it over high heat for fifteen minutes. Add salt, cover and cook over low heat for 40-50 minutes. If necessary, wet it with a little hot water. When cooked (no blood or pink liquid should come out when piercing with a fork) remove the string, cut the chicken and serve hot with buttered carrots. Accompanying wines: Valpolicella "Superiore" DOC, Chianti Dei Colli Fiorentini DOCG, Cirò "Classico" DOC.