Dry the chicken inside and out with kitchen paper
Rub the chicken with oil, salt, and pepper
Sear the chicken in a French pot
Add carrots, celery, onions, garlic, bay leaves, and rosemary to the pot
Pour in dry sherry
Cover with a tight-fitting lid
Bake at 160 degrees for about 1.5-2.5 hours
Strain the juices and make gravy with corn flour
