A – 3 to 31/2 pounds dressed-weight whole chicken, washed and dried.
B – Seasoning: Weigh Chicken and season according to Table for Seasoning Chicken.(See below) Set in refrigerator overnight.
C – 1 pound medium-sized onions, peeled and halved, 2 Bay Leaves
D – 1 can (8 1/2 ounces green peas (Petit-Pois), drained,(didn’t add) 2 ounces (4 tablespoons) butter (Only added 2 Tablespoons), 1/4 cup dry sherry
E – 1 can (4 ounces) pimientos (for garnishing)
1 – Arrange onions in bottom of a pot with a heavy lid. Add bay leaves.
2 – Place chicken, breast down, in pot, and cover.
3 – Turn heat to low, cover, and cook about 1 1/2 hours, or until done (drumsticks and thigh should move easily and fleshly part of drumstick feels soft when pressed. Drumstick, pierced with a cooking fork, renders no liquid.).
4 – Remove chicken and bay leaves from pot. Cut chicken into pieces and separate meat from bones. Shred meat into large chunks and add to pot.
5 – Add ingredients included in D, mix, and cook, uncovered, over moderate heat, until butter melts.
6 – Serve in a deep dish. Heat pimientos in their juice, drain, cut in strips, and garnish.