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Add a photoServings: 8
Ingredients
- 2 x Chickens,small*
- 1 1/2 c. Flour
- 1 tsp Salt
- 1/4 tsp Mustard,dry
- 1/4 tsp Pepper
- 2 c. Lard
- 2 Tbsp. Butter
- 1 Tbsp. Flour
- 3/4 c. Chicken stock
- 1/4 c. Light cream Salt Pepper
Directions
- * - Cut each into 8 pcs, backbone removed (save liver and gizzard for another use).
- 1. Wash each piece of chicken under cool running water. Pat dry with paper toweling.
- 2. Place flour, salt, mustard, and pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop the chicken pcs into the bag a few at a time and shake the bag vigorously till each piece is thoroughly coated. Remove the chicken pcs from the bag and shake off excess flour - there will be plenty of it. Then lay them side by side on waxed paper and place them near the stove so which you can get to them easily when you start frying.
- 3. Preheat oven to hot and in it place a large baking dish lined with paper toweling.
- 4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth of about 2 inches. Add in more lard if necessary.
- 5. Place over moderate heat and when the fat is warm but not smoking, begin frying chicken. Put in the thigh and legs first and cover the pan at once.
- Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn - with a wooden spoon, so you do not pierce the skin. Cover and brown the other side. As each piece is cooked, remove it, place it in the hot oven, and put an uncooked piece in its place.
- 6. Cook all of the chicken in the same way. Just remember which the white meat will take a little less time to cook than the dark pcs.
- 7. Leave the chicken in the oven while preparing the gravy.
- *** CHICKEN GRAVY***
- 1. Pour the frying fat from the pan, replace it with the butter, heat, then stir in the flour. When bubbly, stir in the stock and cream, and cook till sauce thickens. Season with salt and pepper.
- 2. Serve the sauce separately to spoon over the chicken pcs at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 8 servings | |
| Calories 1241 | |
| Calories from Fat 909 | 73% |
| Total Fat 100.84g | 126% |
| Saturated Fat 35.25g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 564mg | 24% |
| Potassium 629mg | 18% |
| Total Carbs 18.77g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.07g | 0% |
| Protein 60.15g | 96% |
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