| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | 2 1/2 to 3-lb chicken |
| 1 Esslöffel | vegetable oil |
| 1/2 Teelöffel | paprika |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper ground |
| 4 | Carrots, peeled and cut in half crosswise |
| 2 | Stalks celery, quartered |
| 1 mittel | Onion, peeled & quartered |
| 1/2 Tasse | water |
| 1 1/2 Esslöffel | Cornstarch dissolved in 2 T water |
|
1. Heat oven to 375'F. Remove giblets and neck from chicken and reserve; rinse chicken and pat dry. Rub vegetable oil over chicken skin; sprinkle chicken with paprika, 1/4 t salt, and 1/4 t ground black pepper.
2. Place chicken in center of roasting pan with tight-fitting lid; surround with carrots, celery, onion, and reserved giblets and neck. Sprinkle remaining salt and ground black pepper over vegetables. Pour water in pan around chicken and roast, covered, 1 to 1 1/2 hours, or until chicken legs move easily and vegetables are fork-tender.
3. Remove chicken and vegetables to serving platter; discard giblets and neck. To make gravy, strain pan drippings into small saucepan; stir in cornstarch mixture. Heat mixture to boiling, stirring constantly, until thickened-about 1 minute. Remove from heat and serve with chicken and vegetables.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>
|
|
Anmerkungen zum Rezept:
|
