Southern Style Chicken
- 1 full-fleshed fowl (4 1/2 pounds)
- 1/4 pound chicken fat
- 1/4 cup celery tops
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1/4 teaspoon nutmeg
Clean fowl, singe and remove all pin feathers. Remove legs and cut at joints into 4 pieces. Cut of neck and set aside and take a deep breath for chopped chicken dishes. Remove wings, discard tipos, cut into 4 pieces. Separate back from breast and cut into 2 pieces. Split breast in halves and cut into 8 pieces.
Put pieces into a roasting pan and over them place the chicken fat which has been cut into 3/4 inch pieces. Brown chicken well, on all sides in oven. Cover with hot water, add celery tops, pepper and salt. Cover pan, simmer 2 1/2 to 3 hours. Fast cooking will toughen meat.
Gravy:
Skim off fat, blend in flour in saucepan, add liquid form chicken and enough chicken stock to make a thick gravy. Additional salt, pepper and nutmeg should be added as needed. Two pieces of chicken in combination is suggested for each serving. Serve 6.
Put pieces into a roasting pan and over them place the chicken fat which has been cut into 3/4 inch pieces. Brown chicken well, on all sides in oven. Cover with hot water, add celery tops, pepper and salt. Cover pan, simmer 2 1/2 to 3 hours. Fast cooking will toughen meat.
Gravy:
Skim off fat, blend in flour in saucepan, add liquid form chicken and enough chicken stock to make a thick gravy. Additional salt, pepper and nutmeg should be added as needed. Two pieces of chicken in combination is suggested for each serving. Serve 6.
Submitted by May 28, 2009
10 min
180 min
190 min