| 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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