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Oven-Baked Vermont Chicken

Oven-Baked Vermont Chicken
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Yield: Serves 4

An old-fashioned dish that evokes memories of Sunday dinners at Grandmother's house. Include hot biscuits, greens, and relish to complete the picture. Knoll Farm Country Inn, Waitsfield, Vermont


  • 1 broiler/fryer (about 3 pounds), cut into serving pieces
  • 1/2 cup finely crushed dry bread crumbs
  • 1 teaspoon seasoned salt
  • 1 egg plus 1 tablespoon water or use milk instead of egg mixture
  • 1/2 cup margarine or butter
  • 1/4 cup fat from baking pan
  • 1/2 cup flour
  • 2 cups warm milk
  • 1/2 cup chopped parsley


Remove the skin from as much of the chicken as possible and remove bones from breasts. Dip each piece of chicken into bread crumbs that have been combined with seasoned salt. Shake off loose crumbs. Then dip into egg beaten with water or milk. Drain chicken and redip in bread crumbs. Place pieces of chicken in well-greased casserole or baking pan. Bake uncovered in moderate oven (350 degrees F) 45-60 minutes or until tender. Baste frequently with butter. Remove chicken and keep warm. Make gravy with 1/4 cup fat left in baking pan, flour, and warm milk. Season to taste and add parsley. Put chicken on platter and pour gravy over chicken. Sprinkle a little parsley on top.
Updated Wednesday, September 17th, 2008

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