Take a tender broiling chicken, wash dry, and cut into four pieces. Put into an earthen casserole with a generous piece of butter on each. Put on the cover and stand the dish in a hot oven for an hour. Have ready as many potatoes as will be needed scooped into little balls with vegetable cutter. Fry them a golden brown, in deep fat. Make a mixture of chopped chives, salt, chopped parsley, red and black pepper, and a tablespoon of Kitchen Bouquet. A few minutes before serving remove the chicken from the casserole and turn in the potatoes, the seasoning mixture, and a wine glass of Sauterne Madeira or Sherry. Stir thoroughly, return the chicken, baste it thoroughly with this gravy, and cook it 5 minutes to reheat. Serve it in the casserole.