Casserole Roasted Chicken
|Broiler fryer chicken||3 Pound (1 Bird)|
|Broiler fryer||3 Pound (1 Whole)|
|Salt||1 1⁄2 Teaspoon|
|Small white onions||16 , peeled|
|White onions||16 Small, peeled|
|New red potatoes||12 Small|
|Vegetable oil||3 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Instant chicken broth/Granulated chicken bouillon||1 Teaspoon (1 Envelope)|
|Basil leaf||1 Teaspoon, crumbled|
|Crumbled basil||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
1.Evenly sprinkle 1/2 teaspoon of salt and pepper in the chicken cavities.
2.Peel the onion and scrub potatoes around the circumference in a wat that a thin strip is left.
3. Preheat the oven to 325 degrees.
4.Take a large heavy flame proof casserole or Dutch oven; heat butter or margarine in it.
5.Put chicken pieces into it and heat until brown.
6.Take a 1 cup measure; put chicken broth and boiling water in it and mix well.
7.Put the mixture in teh casserole.
8.Arrange potatoes and onions surrounding chicken.
9.Add basil on the top along with 1 teaspoon salt.
10.Put the lid on and bake for 1 1/2 hours.
11.Apply the drippings on chicken onceor twice.
12.Remove from the oven, once the chicken and vegetables are soft.
13.Serve warm garnished with parsley.