Title: Gallina Al Horno (Roast Chicken for Passover)
Categories: Pileggi Poultry Holiday Passover
Yield: 4 Servings

SEPHARDIC COOKING; MARK
~Jewi	sh,	Greece
	1 l	g 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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