Recipe - French-Style Baked Chicken

1 3 lb. fryer
2 teaspoon Saltdivided
1 teaspoon MSG
One half teaspoon Dried thyme leaf
4 Parsley sprigs
2 Celery tops with leaves
1 Yellow onion
2 tablespoon Butter or margarine
12 Small white onions, peeled
12 Whole mushrooms (opt)
One fourth cup 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