Mountain Chicken Dinner Recipe
Ingredients
| Fryer chicken | 2 2 1/2 pound | |
| Potatoes | 6 Medium, pared | |
| Onions | 6 Medium | |
| Carrots | 6 Medium, pared | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Worcestershire | 1 Tablespoon | |
| Bay leaves | 3 , crushed | |
| 6 ears husked corn | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
About 1 3/4 hours before serving: Season chicken with salt and pepper.
In 4- gallon pot, place chicken in center.
Surround with potatoes, onions, and carrots; dot with butter or margarine.
Combine 3 cups boiling water and sugar, vinegar, 2 tablespoons salt, Worcestershire, bay leaves and 1/4 teaspoon pepper; pour over chicken and vegetables.
Cover and simmer about 1 1/2 hours until chicken is tender.
Add corn about 10 minutes before end of cooking.
Serve with salt and additional butter.
In 4- gallon pot, place chicken in center.
Surround with potatoes, onions, and carrots; dot with butter or margarine.
Combine 3 cups boiling water and sugar, vinegar, 2 tablespoons salt, Worcestershire, bay leaves and 1/4 teaspoon pepper; pour over chicken and vegetables.
Cover and simmer about 1 1/2 hours until chicken is tender.
Add corn about 10 minutes before end of cooking.
Serve with salt and additional butter.
Chef
