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G'dempte Chicken

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  • 1 1/2 md Chickens; quatered
  • 1 lg Onion
  • 2 Celery stalks
  • Salt
  • 3/4 c Water
  • Paprika
  • Garlic and onion powder (optional)


Slice onions and cut up celery stalks into quaters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water. Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.
VARIATIONS: 1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use a whole chicken. 3. Instead of water, use chicken broth or dry white wine Posted to JEWISH-FOOD digest V97 #310 by on Nov 27, 1997