Ingredients
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-
-
-
-
1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/4
-
-
-
-
Directions
Max’s Roasted Chicken, My neighbor gave me this recipe around 1962 It originated from Max, the owner of the former Chicken Roost Restaurant in Hamilton, Ontario, Canada Double the sauce recipe for large quantities of chicken It has a wonderful aroma while baking If you don’t have homemade or canned chicken stock, use a tablespoon of chicken soup base mix dissolved in 1 cup hot water , Made this with 4 large chicken breasts & then followed the recipe right on down, to & including the onion & celery! Very much enjoyed the flavor combo of Worcestershire sauce, garlic powder & paprika! Served it over brown rice for a very nice main course! [Tagged & made in Please Review My Recipe], This chicken is extremely mild in flavor which is not a bad thing if you don’t like a lot of spices I didn’t do the celery/onion bottom and used b/s chicken breast Definitely not BBQ chicken, but tasted good none-the-less Made for PRMR
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Steps
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1
Done
|
Line Deep Pan With Chopped Celery and Onion (optional). |
|
2
Done
|
Cut Chicken Into Serving Pieces. |
|
3
Done
|
Mix All the Sauce Ingredients; Chicken Stock, Worcestershire Sauce, Garlic Powder, Pepper, Paprika, Salt and Vegetable Oil. |
|
4
Done
|
Dip Chicken Pieces in Sauce and Place in a Pan in a Single Layer. |
|
5
Done
|
Bake in a Preheated 450 Degrees Fahrenheit Oven For 15 Minutes. |
|
6
Done
|
Reduce Heat to 250 Degrees Fahrenheit. |
|
7
Done
|
Bake For Another Hour, Basting Frequently With Sauce. Set Your Timer For Every 15 to 20 Minutes For a Basting Reminder. |
