March 25, 2009
RECIPE: Judy’s Passover Roasted Chicken
Judy’s Passover Roasted Chickens
In a large roaster, heat oil and sauté onions, carrots, celery and garlic until soft. Add tomatoes with juice and wine and bring to a boil. Add salt and pepper.
Arrange boiled chickens in the sauce, baste and top with sprigs of rosemary. Cover and bake in the oven until ready to serve and the sauce thickens. Transfer to a large serving platter and let guests help themselves.
Makes 24 servings.