Rating: 3.5 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.

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Recipe Summary

cook:
5 hrs
total:
5 hrs 30 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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!

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

Nutrition Facts

298 calories; protein 33.4g; carbohydrates 21.7g; fat 8.5g; cholesterol 94.1mg; sodium 90.8mg. Full Nutrition
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