| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Chicken, Sauces | 1 | Servings |
INGREDIENTS
| 3 1/2 | lb | Whole chicken |
| Onion chunks | ||
| Unpeeled apple wedges | ||
| 1 | Chunks celery |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken. Follow the recipe as given in Rotisserie Chicken (Boston Chicken & KFC) for chicken breasts. but use 350~ oven for an hour plus 15 to 30 minutes depending on the size of the chicken. Be sure it is nicely browned. Or use Reynold's Oven Bags per directions that accompany the bags. Source: Gloria Pitzer's Secret Recipe Newsletter. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:17:16 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
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