Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Three-pound chicken |
| 1 cup | Bread crumbs |
| 2 tablespoons | Butter or butter substitute |
| 2 \N | Eggs, well beaten |
| 2 tablespoons | Water |
| ½ cup | Minced salt pork |
| \N \N | Salt and pepper |
Cut chicken in pieces. Dip in eggs which have been seasoned and diluted with the water. Roll in bread crumbs. Fry pork in heavy roaster until crisp and brown. Add chicken. Brown slowly. Season with salt and pepper. Dot with butter. Cover. Bake in slow oven (325 F) about 3 hours, or until chicken is tender. Remove chicken.
Make a medium thick sauce of drippings left in roaster. Serve with chicken. 6 servings.
Florence Taft Eaton, Concord, MA.