Recipe - Gallina Al Horno (Roast Chicken For Passover)

SEPHARDIC COOKING; MARK

~Jewish, Greece 1 lg Carrot, cut or sliced up 2 Ribs celery, leaves and Stems, cut or sliced up
3 pound Chicken; quartered, loose ~skin and fat discarded 1 teaspoon Salt, or to
taste One fourth teaspoon White pepper 1 cup Water

1. Put the vegetables on the bottom of an oiled roasting pan; place the
chicken quarters on top. Sprinkle with salt and pepper and pour the water
around.

2. Cover the pan and bake in a preheated 350 degrees F oven for One half hour.
Uncover and bake for One half hour more to brown the chicken. Baste now and
then.

Serve warm with rice or boiled potato.

This is a simple meat roast for Passover. It is usually served with Kifte
de Prasa. It so be noted that some Greek families did not eat boiled
potatoes on Passover since they consider that the cooked potato "rise up"
like the leavened bread. Rice is another food that is forbidden on
Passover, yet the Jews of India do eat rice throughout the year. The
Passover laws vary from region to region, each community establishing its
own tradition.

Posted 102193 by D. PILEGGI on FCooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes

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