"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Chicken, by Mary Boyd Brown, is from Table Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.