Title: French-Style Baked Chicken
Categories: Poultry, Main dish
Yield: 4 Servings

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, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini