| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
3 lb. fryer |
| 2 |
ts |
Salt–divided |
| 1 |
ts |
MSG |
| 1/2 |
ts |
Dried thyme leaf |
| 4 |
|
Parsley sprigs |
| 2 |
|
Celery tops with leaves |
| 1 |
|
Yellow onion |
| 2 |
tb |
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
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