G'dempte chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | medium | Chickens; quatered |
| 1 | large | Onion |
| 2 | Celery stalks | |
| Salt | ||
| ¾ | cup | Water |
| Paprika | ||
| Garlic and onion powder (optional) | ||
Directions
Slice onions and cut up celery stalks into quaters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.
Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.
VARIATIONS: 1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use a whole chicken. 3. Instead of water, use chicken broth or dry white wine Posted to JEWISH-FOOD digest V97 #310 by TGross4011@... on Nov 27, 1997