French-Style Baked Chicken Recipe - Cooking Index
1 | Fryer | |
2 teaspoons | 10ml | Salt--divided |
1 teaspoon | 5ml | MSG |
1/2 teaspoon | 2.5ml | Dried thyme leaf |
4 | Parsley sprigs | |
2 | Celery tops with leaves | |
1 | Yellow onion | |
2 tablespoons | 30ml | Butter or margarine |
12 tablespoons | 180ml | White onions - peeled (small) |
12 | Mushrooms - (opt) | |
1/4 cup | 59ml | Dry sherry |
12 cups | 2844ml | Potatoes - pared (small) |
Chopped parsley for garnish |
Sprinkle inside of chicken with 1 tsp. salt, MSG, and thyme. Place parsley, celery and yellow onion in cavity of chicken. Tie legs together; then tie to tail. Place chicken in a large heavy casserole with lid; dot with butter, cover and bake at 375 F. for 30 minutes Add white onions, sherry, and 1 tsp. salt., and bake 15 minutes longer. Add potatoes and bake for 15 min, or until potatoes are tender. Remove cover; bake until chicken and vegetables are browned and tender, about 30 minutes to 1 hr. Baste frequently with juices in casserole. Sprinkle with chopped parsley. Make a thin gravy with the pan juices.
Note: If using mushrooms in place onions, add them at the same time as potatoes.
Source:
New Chicken
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