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| French Baked Chicken one 3 pound whole broiler fryer
2 teaspoons of salt, divided
1 teaspoon of accent
1/2 teaspoon of dried thyme
4 parsley sprigs or 1 tablespoon of dried parsley
2 celery tops with leaves
1 yellow onion
2 tablespoons of butter
1/4 cup of dry sherry wine
12 small white onions
12 small potatoes |
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Sprinkle the inside with 1 teaspoon of salt, accent and thyme. Place the parsley, celery tops and whole onion in cavity. Tie the legs together, then to tail. Place in a heavy casserole with tight lid. Dot with butter, cover and bake at 375ºF. for 30 minutes. Add the onions and potatoes, add the rest of the salt and sherry. Cover and bake for 30 minutes. Remove the cover after the 30 minutes and bake until done and browned, basting frequently, usually about 30minutes. Submitted by Mrs. William Fuller
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