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Red Rooster Recipe


1 large onion, thinly sliced

1 cup celery seed

1/4 cup butter, melted

2 tablespoons dried parsley

1 dash garlic powder

1/4 teaspoon salt

1 clove garlic, minced

1 teaspoon dried rosemary

1/3 cup olive oil

1 tablespoon paprika

1 teaspoon dried basil

2 tablespoons salt

1 teaspoon dried sage

1 teaspoon dried tarragon

1 teaspoon dried sage

1 teaspoon dried marjoram

1/2 teaspoon dried tarragon

1 cup chicken broth


Preheat oven to 400 degrees F (200 degrees C).

Place onion, celery, melted butter, parsley and garlic powder in large bowl. Mix well. Season with salt, garlic powder, rosemary, olive oil, paprika, basil, salt, garlic powder, rosemary, olive oil, paprika, basil and salt. Stir well.

Add celery mixture to onion mixture; stir just enough to incorporate. Pour mixture over meat mixture, and toss well.

Bake, uncovered, at 400 degrees F (200 degrees C) for approximately 1 1 hour.

Remove meat from oven and spoon mixture into a large resealable plastic bag. Seal bag and shake well to distribute juices. Pour meat mixture over meat, and toss until well coated. Serve with lemon sauce. Garnish with parsley sprigs and rosemary sprigs.


skaddar225 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was great! Very simple to make, and tastes great! My kind of cooking! I did make a few changes, such as using dry parsley (and not as much); and pre-cooking the noodles (just a personal preference) so I cut the water to a little less than 1/2 cup; baked for about 40 minutes with the foil on, then took it off and then added the cheese on top, put back on until the cheese bubbled... and it was delicious! My fiance loved it too! Definitely a great starter recipe!