- 2 cups [280 g] flour
- 1 tablespoon [15 mL] salt
- 1 teaspoon [5 mL] paprika
- 1/2 teaspoon [2.5 mL] black pepper
- 10 pounds [4.5 kg] chickens pieces [legs, thighs, breasts and wings]
- 1/2 cup [115 g] melted butter or margarine
- 1 [48-ounce / 1.4-L] can cream of chicken soup
- 1 cup [250 mL] water
- 2 tablespoons [30 mL] chopped parsley
- 1/2 clove garlic, minced [optional]
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- Preheat oven to 400°F [200°C].
- Mix together flour, salt, paprika and black pepper.
- Coat chicken pieces with mixture.
- Arrange chiken pieces, side-by-side skin down onto 2 [12 x 18 x 2-inch / 30 x 45 x 5-cm] greased oven-safe pans.
- Sprinkle chicken pieces with melted butter or margarine.
- Bake into preheated oven for 30 minutes; turn chicken pieces over and bake for approximately 30 minutes more, until tender.
- Mix together cream of chicken soup, water, chopped parsley and, if desired, minced garlic; pour all over hot chicken pieces.
- Bake until sauce starts to boil, for approximately 10 minutes more.
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