Baked Chicken In Sherry
|Roasting chicken||4 Pound|
|Garlic bud||1 Small, chopped|
|Onion||1 Small, halved|
|Chopped parsley||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Sherry wine||1⁄2 Cup (8 tbs)|
Have butcher cut up chicken.
Brown lightly in butter with onion and garlic.
Turn into roasting pan; add sherry and parsley.
Bake 1 1/2 hours, covered, in moderate oven.
Baste frequently to prevent dryness.
A little water after it has started roasting increases amount of gravy.
If garlic is not desired 2 small onions, halved, may be used.