Recipe by Linny
"'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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skinless, bone-in chicken breast halves
skinless chicken drumsticks
skinless chicken thighs
browning sauce (such as Kitchen Bouquet®)
salt to taste
paprika, or to taste
yellow onions, thinly sliced and separated into rings
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 into a gravy was good. As a whole, it was just OK for us. Thanks for the recipe - I am glad I tried it, but probably won't make it again.
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 baking time; the breasts and thighs were done in 2-1/2 hours. There's plenty of juice, so maybe I'll try the author's suggestion of adding some chicken bouillon for a gravy; it can't hurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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