Chicken En Cocotte(From 1975 Edition) - cooking recipe

Ingredients

1 (4 to 5 lb.) roasting chicken
1 tsp. paprika
1 (10 1/2 oz.) can condensed cream of chicken soup
12 small potatoes, halved
6 medium carrots, cut in 1-inch pieces
1 lb. small white onions (about 12)
1 1/2 tsp. salt
2 Tbsp. chopped parsley for garnish

Preparation

About 2 1/2 hours before serving, preheat oven to 375\u00b0. Remove giblets and neck from inside chicken.
Rinse chicken with water and drain well.
Sprinkle chicken with paprika.
Pull neck skin under back; lift wings and fold under back to secure neck skin.
Tie legs and tail together.
Place chicken in 6 or 7-quart Dutch oven or roasting pan.
Pour on undiluted chicken soup. Cover and bake for 45 minutes.