Judy’s Passover Roasted Chickens
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3 tablespoons safflower or olive oil
2 onions, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
3 garlic cloves, sliced
2 16-ounce cans of tomatoes (diced or chopped)
2 cups dry white or red wine
Salt and freshly ground black pepper
3 chickens from the soup, whole or cut in pieces
6 sprigs fresh rosemary
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.
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