Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Broiler/fryers (2# ea) cutup |
| \N \N | Giblets |
| 1 cup | Flour |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ½ cup | Butter or marg. |
| 2 teaspoons | Prepared mustard |
| 1 tablespoon | Wochestershire sauce |
| 1 tablespoon | Instant minced onion |
| ½ teaspoon | Salt |
| 2 cups | Broth from giblets |
Wash chicken; pat dry. Cook wings, necks and giblets in water to cover until tender; drain; reserve broth; chop giblets. Combine flour, paprika, salt and pepper in a bag; add chicken, shake until well coated. Reserve any leftover flour mix. Melt butter in large skillet; saute' chicken until golden on all sides; place in 2½ to 3 qt casserole; sprinkle with chopped giblets. Stir 2 Tb reserved flour mix into remaining butter in skillet; add mustard, worchestershire, onion, salt and broth. Stir until thick and bubbly; pour over chicken; cover. Bake at 350 degrees for 45 min to 1 hour.
Preparation time: 30 min.
Tested in the American Home Kitchens. Typed by Neysa.
Tested in Neysa's kitchen for 25 years and loved by all.
Submitted By NEYSA DORMISH On 05-03-95