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Picnic in Chablis
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Gigi's Baked Chicken with
1/4 cup chopped onion
1/4 cup diced carrots
1/4 cup diced yellow squash
1/4 cup sliced mushrooms
1/4 cup English peas
2 tablespoons diced celery
1 tablespoon chopped parsley
1/2 cup Chablis
3 1/2-pound broiler-fryer, skinned
1/2 cup (1 stick) butter, melted
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon paprika
Combine all vegetables in small bowl. Pour wine over vegetables and
toss lightly. Set aside.
Rinse the chicken with cold water and pat dry. Stuff the vegetable
into cavity of chicken and close cavity with skewers. Tie leg ends together
tuck wing tips under bird securely.
Combine the butter, lemon juice and paprika. Brush the entire
the butter mixture. Place the chicken, breast side up, on rack in roasting
pan. Bake 1
1 1/2 hours at 375 degrees F. Baste often with the remaining butter mixture. Serves 4 to 6.
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