On Sat, 24 Mar 2007 14:00:17 -0400, Peter A >
wrote:

>For many years I have been making this recipe. It involves splitting a
>chicken in half and arranging on the perforated top of a standard
>perforated broiling pan. In the bottom part of the pan you put thinly
>sliced potatoes, tossed with salt and pepper. The whole thing cooks in a
>very hot oven, with the chicken fat dripping down to season the spuds
>which end up crispy and divine.
>
>I can't find the recipe! I could probably come close from memory, but I
>believe that the details, such as the thickness of the potatoes and oven
>temp, need to be just right. If anyone has the recipe and can send it to
>me, I will be very thankful.


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