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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.
Submitted by Cassyjean - Torrington, CT May 28, 2009 10 min 180 min 190 min
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