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Associate.com - Share Your Recipe!

Recipe Name: Annie Mae Jones' Old-fashioned Fried Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Chickens, small*
1 1/2 Cup(s) Flour
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Mustard, dry
1/4 Teaspoon(s) Pepper
2 Cup(s) Lard
2 Tablespoon(s) Butter
3/4 Cup(s) Chicken stock
1/4 Cup(s) Light cream
Directions:
~ cut each into 8 pieces, backbone removed (save liver and gizzard for
another use). Wash each piece of chicken under cold running water.
Pat dry with paper toweling. Place flour, salt, mustard, and pepper
in a large paper bag. Twist closed and shake to blend ingredients.
Drop the chicken pieces into the bag a few at a time and shake the bag
vigorously until each piece is thoroughly coated. Remove the chicken
pieces from the bag and shake off excess flour - there will be plenty
of it. Then lay them side by side on waxed paper and place them near
the stove so that you can get to them easily when you start frying.
Preheat oven to warm and in it place a large baking dish lined with
paper toweling. Heat the lard in a heavy 10-12" skillet. The fat
should fill the pan to a depth of about 2 inches. Add more lard if
necessary. Place over moderate heat and when the fat is hot but not
smoking, begin frying chicken. Put in the thigh and legs first and
cover the pan at once. Let the chicken fry over moderate heat, lifting
the cover occasionally to check the process, and when deep brown turn
- with a wooden spoon, so you don't pierce the skin. Cover and brown
the other side. As each piece is cooked, remove it, place it in the
warm oven, and put an uncooked piece in its place. Cook all of the
chicken in the same way. Just remember that the white meat will take a
little less time to cook than the dark pieces. Leave the chicken in
the oven while preparing the gravy. *** CHICKEN GRAVY *** Pour the
frying fat from the pan, replace it with the butter, melt, then stir
in the flour. When bubbly, stir in the stock and cream, and cook until
sauce thickens. Season with salt and pepper. Serve the sauce
separately to spoon over the chicken pieces at the table.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 599
Calories From Fat: 504
Total Fat: 56.1g
Cholesterol: 42mg
Sodium: 365.1mg
Potassium: 62.2mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: <1g
Protein: 3.3g


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