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French-style baked chicken

Yield: 4 Servings

Ingredients:

• 1 3 lb. fryer
• 2 ts Salt--divided
• 1 ts MSG
• 1/2 ts Dried thyme leaf
• 4 Parsley sprigs
• 2 Celery tops with leaves
• 1 Yellow onion
• 2 tb Butter or margarine
• 12 Small white onions peeled
• 12 Whole mushrooms (opt)
• 1/4 c Dry sherry
• 12 Small potatoes

Instructions:

pared Chopped parsley for garnish Sprinkle inside of chicken with 1 tsp. salt MSG and thyme. Place parsley celery and yellow onion in cavity of chicken. Tie legs together; then tie to tail. Place chicken in a large heavy casserole with lid; dot with butter cover and bake at 375 F. for 30 min. Add white onions sherry and 1 tsp. salt. and bake 15 min. longer. Add potatoes and bake for 15 min or until potatoes are tender. Remove cover; bake until chicken and vegetables are browned and tender about 30 minutes to 1 hr. Baste frequently with juices in casserole. Sprinkle with chopped parsley. Make a thin gravy with the pan juices. Note: If using mushrooms in place onions add them at the same time as potatoes.

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