| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Jewish food, Main dish -, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole Chicken, In Eigths | |
| 1 | c | Chicken Broth |
| 4 | tb | Margarine |
| Salt And Pepper, To Taste | ||
| 1/2 | c | Rasberry Vinegar |
| Lemon Juice |
INSTRUCTIONS
Here is a recipe from a cookbook published by the P.T.A. of the JCC on the Palisades in Tenafly, N.J. Season chicken with salt, pepper and lemon juice. Melt 2 tablespoons in a fry pan, add chicken and brown. Turn chicken over and brown other side. Remove chicken from pan and set aside. Pour fat from pan and return to high heat. Pour Rasberry vinegar in the pan and scrape the pan drippings. Let vinegar boil and reduce in volume. Add chicken broth. Add remaining margarine and mix until the liquid thickens in consistency. Return the chicken to the pan and cook, covered, until done, Recipe by: Lois Schwarz - From Soup to Nuts (J.C.C. P.T.A.) Posted to JEWISH-FOOD digest V97 #113 by Goldtag1@aol.com on Apr 6, 1997
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