By NANCY SCROGGINS
1 Whole Chicken (3 1/2 pounds to 4 pounds)
Heavy Duty Foil (approximately 18" x 24")
Salt to taste
Pepper to taste
6 Pats of Margarine
This recipe is for the DOUBLE OVEN only.
In a cool oven, snap out and remove the middle shelf.
Preheat the oven to 350 degrees.
Tear off enough foil to completely enclose chicken.
Spray the inside of foil with non-stick where it will touch chicken.
This is so that the chicken will not stick to the foil when it bakes.
Remove packet from chicken cavity.
Wash, drain and dry the chicken.
Place chicken in the middle of the foil.
Salt and pepper as you like to taste.
Place pats of margarine on chicken breast.
Close the foil loosely around the chicken.
Place into an 8x8x2 baking pan.
Place baking pan into Double Oven.
Bake for 1 1/2 hours. (A 4 pound chicken may take 2 hours.)
Then peel foil back and brown for 15 minutes, if necessary.
(This is when you might want to get some broth for the gravy.)
You can tell if the chicken is done when a leg turns easily.
1 Can Cream of Chicken Soup
1/2 Cup Broth from Chicken after it it baked (de-fatted)
1/4 Cup Milk
Salt to taste
Pepper to taste
Combine in a saucepan and heat till bubbly. Serve.