Disjoint a 4# roasting chicken. Place in a paper bag with 1 tsp salt, ½ tsp paprika, and ¼ c flour. Close the bag and shake it vigorously. Brown the chicken in ¼ c olive or salad oil. Place it in a casserole.
Cook a small onion, sliced, 1 tsp leaf basil, 3 or 4 stalks of celery, chopped, and a medium sized carrot in the oil for 10 minutes. Place the vegetables in the casserole. Pour 1-1/2 c hot chicken stock over them. Cover the dish. Bake the chicken in a slow oven (325˚) for about 1-1/2 hours or until tender.
———–
Simmer 1 c sliced mushrooms in 2 Tbls oil for 5 minutes. Add 12 sliced stuffed olives. Add these ingredients to the chicken five minutes before it’s done.
6-7 Servings