Mother's Roast Chicken

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Deborah Freedman

Use serving pieces of chicken. You may select fryer or roaster parts. Season each with salt, pepper, paprika and a bit of garlic salt. Arrange in a blue granite roaster. On top add cut-up onions and a bay leaf. To 4 pounds of chicken, use 3 large onions. roast covered for 1/2 to 3/4 of an hour in a 350 degree oven until a gravy forms. Remove chicken from pan. Add to the gravy enough catsup to make a rich brown sauce, you may need a little water. Remove from roaster. Arrange chicken one layer deep, spooning a little gravy over each piece. You may have to roast this twice if you have too much chicken. Roast uncovered in a 425 degree oven until it looks a tasty dark reddish brown - about 10-15 minutes. Remove roster. Turn oven down to 300 degrees.