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Ingredients
- 1 broiler-fryer (about 3 lbs)
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 16 small white onions, peeled
- 12 small red, new potatoes
- 3 Tbsp butter, or margarine
- 3 Tbsp vegetable oil
- 1/2 cup boiling water
- 1 envelope instant chicken broth or 1 tsp granulated chicken bouillon
- 1 tsp leaf basil, crumbled
- 1 Tbsp chopped parsley
Details
Preparation time 30mins
Cooking time 105mins
Preparation
Step 1
1. Sprinkle chicken cavities with 1/2 teaspoon of the salt and pepper. Peel onions. Scrub potatoes; pare a band around the center of each.
2. Melt butter or margarine with the vegetable oil in a large heavy flameproof casserole or Dutch oven. Add chicken; brown on all sides.
3. Combine boiling water and chicken broth in a l-cup measure, stirring until dissolved; add to casserole with chicken.
4. Place onions and potatoes around chicken; sprinkle with basil and remaining 1 teaspoon salt; cover.
5. Bake in slow oven, at 325 degrees, basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender. Sprinkle with parsley.
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