Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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