Place the chicken in a heavy pot. Cover with salted water and bring to a boil. Cover and simmer 1/2 hr or until chicken is cooked. Remove to a separate plate and cool the chicken. Preheat oven to 350 F. Bone the chicken and place all the meat and skin into a low ovenproof casserole. Drain off all but 2/3 cup of liquid from the pot. Gradually beat in eggs, lemon juice, salt, pepper and margarine. Pour the sauce over the chicken. Bake 25 minutes, until golden brown.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997
|
|
