 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland Ingredients:
1 whole roasting chicken (5 to 7 pounds) |
1/4 cup butter |
2-1/2 cups apple cider |
6 to 8 small unpeeled red potatoes, quartered |
6 to 8 small onions, peeled and quartered |
1 to 2 medium green peppers, cut into strips |
6 to 8 bacon strips |
2 to 4 small tomatoes, quartered |
Directions:
1. Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours.
2. Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often.
3. Add tomatoes to the pan. Bake 30 minutes longer or until a meat thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired. Yield: 6 servings.
|
|