1 whole chicken
3 sprigs fresh rosemary
¼ cup olive oil
Clean chicken, and place whole sprig of rosemary in cavity and one in fold of each wing, next to the breast. (Tie chicken with string to keep rosemary in place, and wings tucked). Baste chicken with olive oil. Place chicken on its side in stockpot; cover. Once vapor seal occurs turn heat to low and cook 30 minutes. Turn the chicken to the other side; cover. Roast an additional 30 minutes. Turn chicken upright, and roast an additional 20 minutes. Increase to medium heat.
To make gravy, deglaze the stockpot with 2 cups chicken stock and ¼ cup white wine. Reduce by half and thicken with cornstarch. Use gravy for mashed potatoes or pour over chicken.