Ingredients Jump to Instructions ↓

  1. 1 1 chicken

  2. 1/4 cup butter

  3. 1/4 tablespoon each Red pepper, Green pepper, Parsley, finely chopped Duchess potatoes, peeled and sliced

  4. 1 teaspoon finely chopped onion

  5. 1/2 clove garlic, finely chopped

  6. 1 teaspoon lemon juice

  7. 8 mushroom caps

Instructions Jump to Ingredients ↑

  1. Instructions Cream the butter, and add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of duchess potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and saute mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank. .


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