Recipe - Potted Roast Chicken With Vegetables

1 lg Roasting chicken
8 small Onions, peeled
8 small New potatoes
8 small Carrots, quartered
1 cup Hot water
1 cup Peas
1 cup Sliced green beans
1 cup Sliced mushrooms
1 One half teaspoon Salt
Bread stuffing

I consulted my two Jewish food experts, my 85 year old father and my
dearest friend who lives in New York. Both of them came up with the same
nonrecipe. They say that "Gademke" (that is the way I have always heard it
pronounced and that a is the way they pronounce it) chicken is a chicken
roasted in very little water in the oven with onions. My father, speaking
of his mother's Gademke chicken said that on very special occasions she
would roast it with carrots and potatoes. I looked through a bunch of
Jewish cookbooks and I think that your friend is probably correct, although
it may be in one of Jennie Grossinger's cookbooks. Unfortunately I can't
locate mine. Below is the recipe that I found that comes closest to the
above description. If you leave out the peas, green beans and mushrooms I
think this may be what you are looking for. My father doesn't remember it
ever being stuffed.

The Complete American Jewish Cookbook, The World Publishing Company 1952

Stuff chicken with bread stuffing, adding the chopped giblets to stuffing.
Tie legs of chicken. Place in a large casserole or roasting pan. Bake
uncovered in hot oven (425 degrees F.) for 15 minutes. Reduce heat to slow
(325 degrees F.). Add onions. Cover and bake 30 minutes longer. Add
potatoes, carrots, and 1 cup hot water. Cover and cook 30 minutes. Add
peas, beans, and mushrooms. Season with salt. Cover and bake 30 minutes.
Remove chicken and vegetables to hot platter.
Posted to JEWISHFOOD digest V96 #50

Date: 30 Oct 1995

From: Ruth Heiges heiges@post.tau.ac.il