The execution wasn't nearly as daunting for a novice cook as I thought it would be.  I've never eaten a chicken prepared this way.  But the wishbone and backbone came out as easily as the video.  The vegetables (yams, potatoes onion, asparagus) cooked up well.  I omitted the wine since, religiously, we are suppose to consume even that much (is there a substitution?)  It need twenty more than the 55 minutes, the meat thermometer only said around 140 after an hour of cooking.  I removed and served when the thermometer said 160.  I was impatient and should have waited until it was 165 or even 170. My wife said it was a tad underdone. Do you use a meat thermometer?  What would you recommend as the done temperature?  I also used what was called a Amish chicken, which I believe might be a leaner bird.  I'll me interested in trying this again with different vegetables.