| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| Salt | ||
| 1 | 3-pound chicken,; cut into 9 pieces | |
| 1 | c | All-purpose flour |
| 3 | tb | Solid vegetable shortening |
| 1 | tb | Butter |
| 1/2 | c | Whipping cream, milk, or chicken stock or broth |
| 1 | c | Chicken stock or broth from giblets |
| Freshly-ground black pepper |
INSTRUCTIONS
Preheat oven to 300 degrees. Rub salt into chicken pieces. Roll chicken in flour, shaking off excess. Reserve leftover flour. Melt shortening over medium heat in a cast-iron skillet until hot. Add butter. Place chicken pieces in skillet, skin-side down. Cover and cook 30 to 45 minutes, turning pieces frequently and letting them brown slowly on all sides. When browned, add 2 tablespoons water and place covered skillet in oven. Bake until chicken is tender, about 30 minutes. Remove chicken to a plate. Pour off all but 2 tablespoons of drippings. Stir in 2 tablespoons of reserved flour. Add cream, broth, and salt and pepper to taste. Stir constantly over low heat until thickened. Add chopped cooked giblets if desired. Yield: 4 servings. Recipe By :WELL-STOCKED PANTRY SHOW#ND7007 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:15:52 -0500 From: Meg Antczak <meginny@frontiernet.net>
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