Pot-roasted chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken |
| 1 | cup | Minced onions |
| 4 | tablespoons | Chicken fat |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Garlic powder |
| 2 | teaspoons | Flour |
| 2 | cups | Boiling water |
Directions
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. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish