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Old Plantation-Style Chicken
2 small fryers
Salt and pepper, to taste
4 tablespoons butter or margarine
Juice of 2 lemons
1/4 cup dry sherry
1/2 pound fresh mushrooms
2 tablespoons butter
1 (10 1/2 ounce) can consommé or bouillon
Dash of Worcestershire sauce
Dash of Tabasco sauce
2 tablespoons cornstarch
1/4 cup water
Drippings from broiled chicken
: Quarter fryers; wash and pat dry.
Salt and pepper each quarter.
Place skin-side up in large but shallow roasting pan.
Put a pat of butter or margarine on each quarter and pour lemon juice over chicken.
With oven on broil, place chicken on lower rack of oven and close oven door.
Cook for 15 minutes.
Turn chicken; baste and Cook 15 minutes longer.
Turn once again and baste.
With skin-side up again, cook 15 minutes more for a total of 45 minutes cooking time.
Add sherry to chicken and baste with drippings.
Put a cover of foil on chicken; turn oven to 325 degrees F and bake until tender, basting every 10 minutes.
Serve with Mushroom Sauce.
: Sauté mushrooms in butter.
Add consommé and season with Worcestershire, lemon juice and Tabasco.
Blend cornstarch and water into a paste and add to mixture.
Add a little of the drippings from the chicken pan and cook, stirring constantly, until sauce is slightly thickened.
Yield: 8 servings
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