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Baked Chicken Recipe

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This recipe for Baked Chicken, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Boyd Brown
Added: Tuesday, January 6, 2009


Whole chicken fryer (3-4 lbs.).

Wash out cavity and remove giblets, if any.
Pat dry.
Put in casserole dish.
Option 1 - Shake 1 pkg. Lipton Onion soup mix on top.
Salt and Pepper
Cover with tin foil.
Bake at 350 for 1 hour.
Remove foil and cook 5 minutes at 400

Option 2 - Put onion, 2 stalks of celery and 1 carrot in cavity.
Season with salt, pepper, lemon pepper

Option 3 - Same as option 2
Bake uncovered for 1 hour at 350
Baste with butter twice during cooking.




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