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Gedempte Chicken (jewish Pot roasted Chicken)

  • 1 largea stewing chicken, cut into parts
  • 1 to 5 garlic cloves, according to taste, minced
  • 1 large onion, sliced
  • 2 tablespoons (30 mL) oil
  • 1/2 cup (114 mL) chicken broth
  • 1 teaspoon (5 mL) or more salt, depending on size of chicken
  • 1/2 teaspoon (2.5 mL) or more pepper, depending on size of chicken

Heat oil over medium heat in a Dutch oven or other large pot with tight-fitting cover. Cook onion and garlic until yellowed and limp. Push to side of pot, raise heat, and brown chicken pieces, a few at a time. Return all chicken to pot, sprinkle with salt and pepper, pour over the chicken broth, cover tightly, reduce heat to a simmer, and cook until all of the chicken pieces are tender. A sturdy old hen would take at least an hour and a half, often longer; today's supermarket birds will be done in about 45 minutes, or even less. The gravy left at the bottom of the pot is delicious over kasha (cooked buckwheat groats), or peeled cut-up carrots and potatoes may be added to the pot when you being the simmering process.

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