Recipe - Gdempte Chicken

1 One half md Chickens; quatered
1 lg Onion
2 Celery stalks
Salt
Three fourths cup Water
Paprika
Garlic and onion powder
(optional)

Slice onions and cut up celery stalks into quaters. Place them on the
bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.
Arrange chicken pieces on top in a single layer. Sprinkle with salt and
cover well with paprika. Other seasonings are optional. Cook on high flame
for 15 minutes. Then lower flame and cook additional hour.

VARIATIONS: 1. Add 34 cut or sliced up potatoes around the pot and between chicken
quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use
a whole chicken. 3. Instead of water, use chicken broth or dry white wine
Posted to JEWISHFOOD digest V97 #310 by TGross4011@aol.com on Nov 27, 1997