Recipe by hcopeland
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.
Top Review by shwerth
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!
- 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
Directions See How It's Made
- 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.