| Recipe: | G'dempte Chicken |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 2 celery stalks
salt
3/4 cup(s) water
paprika
Garlic and onion powder (optional)
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| Directions: | Slice onions and cut up celery stalks into quaters. Place them on the
bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.
Arrange chicken pieces on top in a single layer. Sprinkle with salt and
cover well with paprika. Other seasonings are optional. Cook on high flame
for 15 minutes. Then lower flame and cook additional hour.
VARIATIONS: 1. Add 3-4 sliced potatoes around the pot and between chicken
quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use
a whole chicken. 3. Instead of water, use chicken broth or dry white wine
Posted to JEWISH-FOOD digest V97 #310 by TGross4011@aol.com on Nov 27, 1997
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