CHICKEN MOROCCO
1½ tablespoons paprika 2 teaspoons ginger 1 teaspoon salt some black pepper (mix) 1 pound butter (or 2 sticks butter and 2 sticks margarine, depending on fat on chickens)
Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle with the dry ingredients, then celery, onion and garlic. Pour over partially melted shortening. Cover tightly with foil and bake 2 hours at 275 degrees. Twenty minutes before done, uncover and bake at 450 degrees to brown.
Serve with: Melt ⅛ pound butter in skillet, add 1 cup of minute rice, some pepper, ½ teaspoon powdered thyme or marjoram, 2 small buds of garlic—brown. Add 1 can of undiluted clear consomme. Bring to boil, cover. Cut off fire and leave until ready to serve with chicken.