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Gallina Al Horno (Roast Chicken For Passover)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GALLINA AL HORNO (ROAST CHICKEN FOR PASSOVER)
 Categories: Try it, Pileggi, Poultry, Holiday, Passover
      Yield: 4 Servings
 
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  ~Jewish, Greece
        1 lg Carrot, sliced
        2    Ribs celery, leaves and Stems, sliced
        3 lb Chicken; quartered, loose ~skin and fat discarded
        1 ts Salt, or to taste
      1/4 ts White pepper
        1 c  Water
  
  1.  Put the vegetables on the bottom of an oiled roasting pan; place
  the chicken quarters on top. Sprinkle with salt and pepper and pour
  the water around.
  
  2.  Cover the pan and bake in a preheated 350 degrees F oven for 1/2
  hour. Uncover and bake for 1/2 hour more to brown the chicken. Baste
  now and then.
  
  Serve warm with rice or boiled potato.
  
  This is a simple meat roast for Passover.  It is usually served with
  Kifte de Prasa.  It so be noted that some Greek families did not eat
  boiled potatoes on Passover since they consider that the cooked
  potato "rise up" like the leavened bread.  Rice is another food that
  is forbidden on Passover, yet the Jews of India do eat rice
  throughout the year. The Passover laws vary from region to region,
  each community establishing its own tradition.
  
  Posted 10-21-93 by D. PILEGGI on F-Cooking
  
  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
  PlanoNet Lowfat & Luscious echoes
 
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