Pot-Roasted Chicken

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken
1 cup	62g / 2.2oz	Minced onions
4 tablespoons	60ml	Chicken fat
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Garlic powder
2 teaspoons	10ml	Flour
2 cups	474ml	Boiling water

Recipe Instructions

Have the chicken disjointed. Brown the onions and chicken in the fat. Sprinkle with the salt, pepper, paprika, garlic powder and flour. Stir in the water. Cover and cook over low heat 2 hours or until the chicken is tender. Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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