Ingredients
4 celery ribs with tops, cut into 4-inch pieces
2 carrots, sliced
2 medium onions, sliced
6 bone-in chicken breasts (about 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Apple smoke flavor rub — pork chops, chicken thighs, salmon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Arrange celery, carrots, and onions in a lightly greased 15- x 12-inch roasting pan. Top with chicken; sprinkle with salt and pepper. Bake, covered, at 350° for 1 to 1 1/2 hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months.