Gallina Al Horno (roast Chicken For Passover)

INGREDIENTS

INSTRUCTIONS

~Jewish, Greece 1 lg Carrot, sliced 2 Ribs celery, leaves and Stems,
sliced 3 lb Chicken; quartered, loose ~skin and fat discarded 1 ts
Salt, or to taste 1/4 ts White pepper 1 c Water  Put the vegetables on
the bottom of an oiled roasting pan; place the  chicken quarters on
top. Sprinkle with salt and pepper and pour the  water around. Cover
the pan and bake in a preheated 350 degrees F  oven for 1/2 hour.
Uncover and bake for 1/2 hour more to brown the  chicken. Baste now and
then.  Serve warm with rice or boiled potato.  This is a simple meat
roast for Passover.  It is usually served with  Kifte de Prasa.  It so
be noted that some Greek families did not eat  boiled potatoes on
Passover since they consider that the cooked  potato "rise up" like the
leavened bread.  Rice is another food that  is forbidden on Passover,
yet the Jews of India do eat rice  throughout the year. The Passover
laws vary from region to region,  each community establishing its own
tradition.  Posted 10-21-93 by D. PILEGGI on F-Cooking  MM by MMCONV
and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,  Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and  PlanoNet
Lowfat & Luscious echoes  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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