| 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 |
tb |
Flour |
| 1 |
cn |
(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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