| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Or more chickens cut in eighths; (I usually use the butcher's family pack which is one funny looking chicken with an extra four legs and thighs) |
|
|
Garlic powder |
|
|
Onion powder |
|
|
Ground ginger |
|
|
Paprika |
INSTRUCTIONS
Clean and remove as much fat as possible from chickens (keep or remove skin
as you wish). Lay pieces in baking dish, sprinkle garlic, onion and ginger
powders then sprinkle paprika over all. Bake at 350 degrees for 1 hours,
turning once after 1/2 hour.
Posted to JEWISH-FOOD digest Volume 98 #013 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 7, 1998
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