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ROAST CHICKEN
SERVES
6 - 8
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Ingredients:
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- Two 3˝-pound broiler chickens, quartered
- Salt to taste
- Pepper to taste
- Garlic, crushed, or garlic powder, to taste
- Seasoning salt to taste
- Paprika to taste
- 2 small onions
- ˝ cup water
- ˝ cup white wine
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Directions:
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- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, garlic powder or crushed
garlic, seasoning salt, and paprika. Lay each piece, skin side up,
in a roasting pan.
- Slice the onions and lay them over and around the chicken
- Roast 20 minutes. Turn the chicken over and roast 20 minutes
more. Add a little water if the pan becomes dry. Then turn the
chicken over once more and roast 20 minutes with the skin side up.
Baste with the wine.
- If you like the skin crisp, place the chicken under the broiler
before serving. Otherwise, mere basting from the drippings will
add to the flavor.
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Source: The Jewish Holiday Kitchen by Joan Nathan
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