CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
French |
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
1 |
|
3 lb. fryer |
2 |
t |
Salt, divided |
1 |
t |
MSG |
1/2 |
t |
Dried thyme leaf |
4 |
|
Parsley sprigs |
2 |
|
Celery tops with leaves |
1 |
|
Yellow onion |
2 |
T |
Butter or margarine |
12 |
|
Small white onions, peeled |
12 |
|
Whole mushrooms, opt |
1/4 |
c |
Dry sherry |
12 |
|
Small potatoes, pared |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
Sprinkle inside of chicken with 1 tsp. salt, MSG, and thyme. Place
parsley, celery and yellow onion in cavity of chicken. Tie legs
together; then tie to tail. Place chicken in a large heavy casserole
with lid; dot with butter, cover and bake at 375 F. for 30 min. Add
white onions, sherry, and 1 tsp. salt., and bake 15 min. longer. Add
potatoes and bake for 15 min, or until potatoes are tender. Remove
cover; bake until chicken and vegetables are browned and tender, about
30 minutes to 1 hr. Baste frequently with juices in casserole.
Sprinkle with chopped parsley. Make a thin gravy with the pan juices.
Note: If using mushrooms in place onions, add them at the same time
as potatoes. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”