Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------SEPHARDIC COOKING; MARK-----------------------

~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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