RUSSIAN CHICKEN OR WILD TURKEY
By Kath Troubridge
2 ½ - 3 lbs. Chicken (Chicken Drumsticks work well or whatever cut you want)
(When using wild turkey, cut breast meat into slices about 1 ½ inch thick more sauce coverage)
½ bottle of Russian Dressing (8 oz. size)
1 Envelope Onion Soup Mix
½ Jar Apricot Jam (10 oz. size)
½ Cup Water
Place the chicken in a baking dish. Do not layer and do not precook the chicken.
Mix all other ingredients together.
Pour mixture over chicken.
Cover with foil for the first hour of baking.
Bake at 350 for appx. 1 – 1 ¼ hours, till done.
You may baste every 15 minutes.
Remove foil for the remainder of cooking.