Gedempte Chicken

Rating: 3.6 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

'Gedempte' is Yiddish for 'well-cooked.' This is a baked onion chicken recipe from my great grandmother. It basically falls off the bone. The onions become very brown and tender during cooking.

By Linny
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C).

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  • Place chicken breast halves, drumsticks, and thighs in a large bowl (see Cook's Note). Add browning sauce and olive oil, tossing to coat. Season with salt and paprika to taste.

  • Arrange chicken pieces in one layer on the bottom of a roasting pan. Top with sliced onions. Cover and bake for 5 hours, basting with pan juices every hour. The onions will release some liquid; if mixture looks dried out, add a small amount of water.

  • Transfer chicken and onions to a platter and serve with extra pan juices as gravy.

Cook's Notes:

Use whatever chicken pieces you prefer. I like a mix of 10 to 15 chicken breasts, thighs, and drumsticks (bone-in, skinless). It serves 8 to 12 people, depending on how hungry your guests are!

Tips

I add water and a chicken bouillon cube to the roasting pan after the chicken bakes to make extra gravy, if necessary.

Nutrition Facts

Per Serving:
298.4 calories; 33.4 g protein; 21.7 g carbohydrates; 94.1 mg cholesterol; 90.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

linda
Rating: 4 stars
04/20/2013
This was pretty good. I added potatoes to the roaster and some extra spices. I didn't need to add any liquid or baste. I used a whole fryer chicken and it was perfect at about 4.5 hours. Read More
Helpful
(1)

Most helpful critical review

Baking Nana
Rating: 3 stars
01/04/2013
I had such high hopes for this recipe. Sadly it didn't measure up to the wonderful aroma it produced. Difficult to plate and the chicken itself didn't have much taste. The sauce which I made into a gravy was good. As a whole it was just OK for us. Thanks for the recipe - I am glad I tried it but probably won't make it again. Read More
Helpful
(2)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
linda
Rating: 4 stars
04/20/2013
This was pretty good. I added potatoes to the roaster and some extra spices. I didn't need to add any liquid or baste. I used a whole fryer chicken and it was perfect at about 4.5 hours. Read More
Helpful
(1)
Baking Nana
Rating: 3 stars
01/03/2013
I had such high hopes for this recipe. Sadly it didn't measure up to the wonderful aroma it produced. Difficult to plate and the chicken itself didn't have much taste. The sauce which I made into a gravy was good. As a whole it was just OK for us. Thanks for the recipe - I am glad I tried it but probably won't make it again. Read More
Helpful
(2)
linda
Rating: 4 stars
04/20/2013
This was pretty good. I added potatoes to the roaster and some extra spices. I didn't need to add any liquid or baste. I used a whole fryer chicken and it was perfect at about 4.5 hours. Read More
Helpful
(1)
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JED901
Rating: 2 stars
06/07/2015
After reading the other reviews I tried to forestall the blandness with seasoned pepper and garlic powder in addition to some salt. It was still flavorless. The other mystery is the 5-hour baking time; the breasts and thighs were done in 2-1/2 hours. There's plenty of juice so maybe I'll try the author's suggestion of adding some chicken bouillon for a gravy; it can't hurt. Read More
Helpful
(1)
Adrienne
Rating: 4 stars
06/18/2017
I have made this several times with a few tweaks of course. I add celery seed carrots and chicken stock instead of water. I also omit the brown sauce. The last two hours I add potatoes and switch out fresh carrots. I sometimes also add Italian seasoning. If it still seems bland add an extra bouillon cube;) Read More
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