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Gedempte Chicken

Gedempte Chicken

  • Prep

    30 m
  • Cook

    5 h
  • Ready In

    5 h 30 m
Linny

Linny

'Gedempte' is Yiddish for 'well-cooked.' This is a baked onion chicken recipe from my great grandmother. It basically falls off the bone. The onions become very brown and tender during cooking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place chicken breast halves, drumsticks, and thighs in a large bowl (see Cook's Note). Add browning sauce and olive oil, tossing to coat. Season with salt and paprika to taste.
  3. Arrange chicken pieces in one layer on the bottom of a roasting pan. Top with sliced onions. Cover and bake for 5 hours, basting with pan juices every hour. The onions will release some liquid; if mixture looks dried out, add a small amount of water.
  4. Transfer chicken and onions to a platter and serve with extra pan juices as gravy.
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Reviews

Baking Nana
2

Baking Nana

1/3/2013

I had such high hopes for this recipe. Sadly it didn't measure up to the wonderful aroma it produced. Difficult to plate and the chicken itself didn't have much taste. The sauce which I made into a gravy was good. As a whole, it was just OK for us. Thanks for the recipe - I am glad I tried it, but probably won't make it again.

linda
1

linda

4/19/2013

This was pretty good. I added potatoes to the roaster and some extra spices. I didn't need to add any liquid or baste. I used a whole fryer chicken and it was perfect at about 4.5 hours.

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