Very easy, and the juiciest chicken I have ever made! We prefer white meat, so instead of a whole chicken, I did just some bone-in chicken breasts. I cut the celery stalk in chunks and put it in an 8x 13 pan, and laid the breasts on top. Then I sprinkled them with garlic powder (my mistake, as the recipe calls for onion powder, but it was fine) and dotted them with margarine. I used much less margarine than the recipe calls for, about a teaspoon per piece. These were large, meaty breasts so I cooked them for an hour or so. I let them stand for awhile after removing from the oven. They turned out very moist and tender. I was looking for an easy way to make chicken for all those recipes that call for "chopped, cooked chicken" and I think I've found it! I'm going to use this chicken in the Holiday Chicken Salad recipe from this site, but it would be delicious as a stand-alone entree, and the drippings looked like they would make an outstanding gravy.
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Very easy, and the juiciest chicken I have ever made! We prefer white meat, so instead of a...