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An uncomplicated yet delicious recipe for whole quartered chicken cooked with onions and a tomato-based sauce. Scaled to feed a crowd.
6 chickens, quartered
3 medium onions, sliced
1 onion
2 carrots
2 stalks celery
1 medium tomato
1 red or green pepper
1 cup water
1 tablespoon paprika
Arrange sliced onions on bottom of a large aluminum roaster pan. Place chicken quarters on top of onions, skin side up.
Process all basting ingredients.
Pour basting ingredients over each chicken piece.
Cover pan tightly with heavy duty aluminum foil. Place pan over two burners and cook over low heat for an hour and a half or bake in over at 400 degrees for two hours.
Styling and Photography by Sarah Husney
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