Yield: 1 servings
|2 cups||Sliced onions|
|½ cup||Chicken stock|
|2 cups||Sliced carrots|
Clean and split the broilers. Rub the salt into them and roll in the flour. Fry them for 5 minutes and in deep hot lard (380), then drain on paper to remove all the fat. Put the sliced onions and carrots into a heavy pan, lay the browned chicken on top of the vegetables, add the stock, cover the pan tightly and bake in oven 300 for 1-½ to 2 hours. At the end of this time the chicken should be very tender. Remove to a hot platter. NOTE: Time and temperature are very important in this recipe. The fat must be the right heat (hot enough to brown a cube of bread in 60 seconds), and the chickens must not be left in too long. Long slow cooking in the oven is essential. If a sauce is desired it may be made by pressing the vegetables through a sieve after the chicken is cooked, adding a little stock and thickening with flour. Spoon bread goes delightfully with smothered chicken.
Submitted By EARL SHELSBY On 01-26-95