Prep 0 mins
Cook 0 mins
This is an easy recipe I got from a cookbook. "Old Fashioned Country Cooking" found at Cracker Barrel. I was a beginner or close to it when I tried it and it is no fail. I always liked it best because it is an one-pot meal and you can forget about it for 2 hours. The chicken is always moist.
- 2 tablespoons vinegar
- 1 (3 1/2 lb) broiler chickens (any whole chicken will do)
- 4 stalks celery
- 4 potatoes, peeled and quartered
- 1 small onion, sliced
- to taste carrot (optional)
- salt and pepper
- Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
- The meat will be moist and juicy without having a strong vinegar taste.
- I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
- I could never find a 3 1/2-pound chicken, only larger.
Great recipe! All in one pan meal and I don't have to stand over it while it cooks! I love seasonings so in addition to the pepper, I sprinkled on rosemary, garlic/parsley salt and paprika. At the end I took off the lid and turned on the broiler for extra browning on the chicken. This is one of my family's favorites. Thanks!
Was very good,all I did dfferent was at the end put it under the broiler.Will make again.
The chicken was moist and you really don't taste the vinegar but we found this to be bland and in need of more seasonings.