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Mary Waishwell's Broasted Chicken Recipe

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This recipe for Mary Waishwell's Broasted Chicken is from Our Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Chicken pieces
2 onions cut in the smallish slices
1 onion to scrape over chicken
oil to fry in

Paper bag with
flour, salt, pepper, onion salt, paprika (and any other spices you might like)

Grate onion over chicken pieces and let sit for an hour or so.

Preheat oven to 325

In paper bag, shake each chicken piece in flour mixture and shake off excess. Brown each piece until golden brown in oil on stovetop with some of the sliced onions, then put in roaster (with the onions)

Saute the rest of the onions in the same oil (or new oil) until golden- add to chicken. These will get crispy and yummy! Be careful not to burn as the flour from the chicken can get burned easily in the oil. I just saute the onions in new oil.

Roast uncovered until done. If there is a lot of chicken, you can cover for a bit, then take the cover off to make crispy.

Personal Notes:
Personal Notes:
This fried/baked chicken is spectacular, though not something modern cooks do often. Once every couple of years I make this just to remember my mom's cooking - though it is a bit heavy on oil by today's standards, and its hard to resist eating the skin.
I remember when Aunt Lillian and Mom made at least 3 or 4 roasters of this recipe for a regular Sunday dinner at the Lake. Those ladies sure worked hard for us!




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