Fried Chicken With Cream Gravy

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Poultry	4	Servings

INGREDIENTS

1/2	c	Milk
1		Egg, slightly beaten
1	c	All-purpose flour
2	t	Garlic salt
1	t	Paprika
1	t	Black pepper
1/4	t	Poultry seasoning
3	lb	Frying chicken cut up
3	c	Shortening or oil
1	c	Chicken stock
1	c	Milk

INSTRUCTIONS

COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt,
paprika, pepper and poultry seasoning in paper or plastic bag. Add a
few pieces of chicken at a time, and shake to coat. Dip chicken in
milk-egg mixture, then shake a second time in flour mixture. Reserve
remainder of the flour. Heat 1/2 to 1 inch of shortening or oil to
365F in electric skillet or on medium-high in a large heavy skillet.
Brown chicken on all sides. Reduce heat to medium low or 275F.
Continue cooking until chicken is tender, about 30 to 40 minutes.  Turn
chicken several times during cooking, and drain on paper towels  in a
single layer. To make the gravy, pour all but 2 tablespoons of  the fat
from the skillet. Stir in 2 tablespoons of the reserved  seasoned
flour, and stir constantly over low heat for 2 minutes.  Whisk in the
chicken stock, stirring to scrape up the brown bits on  the bottom of
the pan. Then stir in the milk and bring to a boil over  high heat,
stirring constantly. Reduce the heat to low, and simmer  for 5 minutes.
Serve immediately, passing the gravy separately.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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