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BOILED CHICKEN, BAKED

(Poultry) - (The International Jewish Cook Book)







Make chicken soup with an old hen. Remove chicken from soup just as soon
as tender. Place in roasting-pan with three tablespoons of chicken-fat,
one onion sliced, one clove of garlic, one-half teaspoon each of salt
and paprika. Sprinkle with soft bread crumbs. Baste frequently and when
sufficiently browned, cut in pieces for serving. Place on platter with
the strained gravy pour over the chicken and serve.











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