| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
Whole (3-1/2 to 4-pound) chickens |
| 1 |
ts |
Garlic salt |
| 2 |
|
Carrots, sliced |
| 2 |
|
Celery stalks, sliced |
| 1 |
md |
Onion, cut into wedges |
| 10 |
|
Fresh parsley sprigs |
| 1/4 |
c |
Butter or margarine, melted |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Sprinkle each chicken evenly with garlic salt. Place carrot and next 3
ingredients evenly into chicken cavities. Tie legs together with string.
Lift wingtips up and over back, and tuck under each chicken. Place each
chicken, breast side up, on a rack in a roasting pan. Brush chicken with
butter. Pour broth over chicken. Bake, covered, at 325° for 1-1/2 hours,
basting every 30 minutes with broth. Uncover and bake 30 more minutes,
basting often. Let stand
10 minutes.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Apr 05, 1998
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