Gedempte Chicken

Gedempte Chicken

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Linny 1

"'Gedempte' is Yiddish for 'well-cooked.' This is a baked onion chicken recipe from my great grandmother. It basically falls off the bone. The onions become very brown and tender during cooking."
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5 h 30 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place chicken breast halves, drumsticks, and thighs in a large bowl (see Cook's Note). Add browning sauce and olive oil, tossing to coat. Season with salt and paprika to taste.
  3. Arrange chicken pieces in one layer on the bottom of a roasting pan. Top with sliced onions. Cover and bake for 5 hours, basting with pan juices every hour. The onions will release some liquid; if mixture looks dried out, add a small amount of water.
  4. Transfer chicken and onions to a platter and serve with extra pan juices as gravy.


  • Cook's Notes:
  • Use whatever chicken pieces you prefer. I like a mix of 10 to 15 chicken breasts, thighs, and drumsticks (bone-in, skinless). It serves 8 to 12 people, depending on how hungry your guests are!
  • I add water and a chicken bouillon cube to the roasting pan after the chicken bakes to make extra gravy, if necessary.


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I had such high hopes for this recipe. Sadly it didn't measure up to the wonderful aroma it produced. Difficult to plate and the chicken itself didn't have much taste. The sauce which I made ...

This was pretty good. I added potatoes to the roaster and some extra spices. I didn't need to add any liquid or baste. I used a whole fryer chicken and it was perfect at about 4.5 hours.

After reading the other reviews, I tried to forestall the blandness with seasoned pepper and garlic powder, in addition to some salt. It was still flavorless. The other mystery is the 5-hour bak...

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