Poultry: A reader recently challenged the group to come up with Jewish potted by Recipe Cottage

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	A reader recently challenged the group to come up with Jewish potted

		chicken (known in Yiddish as Gedempte Chicken, known in most Jewish households as Pot-roasted Chicken). MAMA'S POT-ROASTED CHICKEN First catch your chicken; this dish was made in the old days with a elderly, tough, large chicken, and it's hard to get the same effect with one of today's effete supermarket chickens. You want a stewing chicken if you can find one. Cut this into parts. 1 to 5 garlic cloves, according to taste, minced 1 large onion, sliced 2 tablespoons (30 mL) oil 1/2 cup (114 mL) chicken broth (can be made from bouillon cube or powder) 1 teaspoon (5 mL) or more salt, depending on size of chicken 1/2 teaspoon (2.5 mL) or more pepper, depending on size of chicken Heat oil over medium heat in a Dutch oven or other large pot with tight-fitting cover. Cook onion and garlic until yellowed and limp. Push to side of pot, raise heat, and brown chicken pieces, a few at a time. Return all chicken to pot, sprinkle with salt and pepper, pour over the chicken broth, cover tightly, reduce heat to a simmer, and cook until all of the chicken pieces are tender. A sturdy old hen would take at least an hour and a half, often longer; today's supermarket birds will be done in about 45 minutes, or even less. The gravy left at the bottom of the pot is delicious over kasha (cooked buckwheat groats), or peeled cut-up carrots and potatoes may be added to the pot when you being the simmering process. Esther H. Vail, Rochester NY USA (esther@rochgte.fidonet.org)