Greek Chicken With Pilaf
|Softened butter/Margarine||2 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||1 Small|
|Consomme||1 Can (10 oz) (Divided)|
|Water||1⁄2 Cup (8 tbs)|
Rub chicken inside and out with cut surface of lemon.
Sprinkle with Accent; let stand 10 minutes.
Hook wing tips back of chicken to hold neck skin.
Tie legs together.
Rub with butter.
Place on rack in small roasting pan.
Bake in a moderate oven (375 degrees) 30 minutes per lb.
Remove chicken from pan, keep warm.
To make gravy, add onion and green pepper to drippings in pan.
Cook over medium heat until tender but not brown.
Stir in flour and salt.
Measure 1/2 C. of the consomme; reserve remaining consomme for Pilaf.
Gradually add consomme and water to flour mixture, stirring constantly.
Cook until thickened.
Serve gravy with chicken and Pilaf.
Serves 4 to 6.