An Amish man from Vanceburg, Kentucky sent me this roast chicken recipe (pictured is what he sent me). It doesn’t get any easier than this for a recipe!
I have a feeling that this might be one of those recipes that I could fix at home and it wouldn’t taste as good as it does if this Amish man fixed it for me at his place.
I could do everything exactly the same and my suspicion is that it still wouldn’t taste quite as good. Why is that? Yes, the chicken would be a fresh, free-range one and not a frozen grocery store one. That would account for some of the difference.
I once at breakfast with an Old Order Mennonite man and his wife. They were both in their 70s and she fixed us a simple breakfast of scramble eggs and cheese and toast. I fix that same thing at home a lot, but it tasted SO much better at their place……one of those food mysteries I’ll never understand. Anyway, enjoy!
EASY ROAST CHICKEN
1 broiler cut in pieces
1 stick oleo, melted
1 /2 cup white vinegar
Lawry’s seasoning salt
Put chicken pieces in 9 X 13 inch pan and cover with vinegar and oleo. Sprinkle with Lawry’s. Bake at 375 for 1 1/2 hours. Do not turn while it is in the oven.