| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Chicken, Greek, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Roasting chicken, whole |
| 1 |
|
Whole lemon |
| 2 |
|
Cloves garlic, crushed |
| 1/2 |
c |
Soy sauce, low sodium or |
|
|
reg. |
| 3 |
T |
Flour |
| 1 |
|
10 3/4 oz condensed |
|
|
chicken broth |
INSTRUCTIONS
Heat oven to 350 F. Rinse chicken and pat dry. Place chicken in
roasting pan. Cut lemon in half and squeeze over chicken and in
cavity. Add garlic to soy sauce and pour over chicken. Baste
frequently during cooking. Bake until cooked through and juices run
clear, about 1 hour. Remove chicken from pan; keep warm on platter.
Skim fat from pan juices. Whisk flour in pan juices over Medium heat.
Pour in chicken broth; cook and stir until smooth and thickened.
Generally this is served with rice and makes a fine meal, Frugal too!
Makes 4 servings. MC formatting by bobbi744@sojourn.com Recipe by:
Opaa! Greek Cooking Detroit Style by George J. Gekas Posted to
MC-Recipe Digest V1 #819 by Roberta Banghart <bobbi744@sojourn.com> on
Sep 29, 1997
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