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1 pk BUTTER BUDS 1 ds SALT TO TASTE
1/2 ts PAPRIKA 1 ds PEPPER TO TASTE
1/2 ts SAGE 3 lb FRYER CHICKEN, CUT-UP
1/2 ts ONION POWDER 1/2 c WATER OR WHITE WINE
6 servings
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE
UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL
GOLDEN AND DONE. BASTE AFTER ABOUT 1/2 HOUR. 1/6 RECIPE = 1 SERVING = 270
CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH
WATER.
1/2 ts PAPRIKA 1 ds PEPPER TO TASTE
1/2 ts SAGE 3 lb FRYER CHICKEN, CUT-UP
1/2 ts ONION POWDER 1/2 c WATER OR WHITE WINE
6 servings
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE
UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL
GOLDEN AND DONE. BASTE AFTER ABOUT 1/2 HOUR. 1/6 RECIPE = 1 SERVING = 270
CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH
WATER.
