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French-style Baked Chicken

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      Title: FRENCH-STYLE BAKED CHICKEN
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      1    3 lb. fryer
      2 ts Salt--divided
      1 ts MSG
    1/2 ts Dried thyme leaf
      4    Parsley sprigs
      2    Celery tops with leaves
      1    Yellow onion
      2 tb Butter or margarine
     12    Small white onions, peeled
     12    Whole mushrooms (opt)
    1/4 c  Dry sherry
     12    Small potatoes, pared
           Chopped parsley for garnish
 
  Sprinkle inside of chicken with  1 tsp. salt, MSG, and thyme. Place
  parsley, celery and yellow onion in cavity of chicken. Tie legs
  together; then tie to tail. Place chicken in a large heavy casserole
  with lid; dot with butter, cover and bake at 375 F. for 30 min. Add
  white onions, sherry, and 1 tsp. salt., and bake 15 min. longer. Add
  potatoes and bake for 15 min, or until potatoes are tender.  Remove
  cover; bake until chicken and vegetables are browned and tender,
  about 30 minutes to 1 hr. Baste frequently with juices in casserole.
  Sprinkle with chopped parsley. Make a thin gravy with the pan juices.
  
  Note:  If using mushrooms in place onions, add them at the same time
  as potatoes.
 
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