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Fried chicken
2 1/2 to 3lb. broiler-fryer chicken, cut up
1/2 cup flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
salad oil
Creamy Gravy:
Fat from chicken
3 tbsp flour
3/4 cup milk
3/4 cup water
bottled brown bouquet sauce
salt and pepper
4 servings chicken, 1 1/2 cups gravy
Wash chicken and pat dry.
Mix flour, salt, paprika and pepper.
Heat oil (1/4") in large skillet.
Coat chicken with flour mixture.
Cook chicken in oil over medium heat 15 to 20 minutes.
Reduce heat.
Cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender.
If skillet cannot be tightly covered, add 1 to 2 tbsp. water.
Turn chicken to assure even cooking.
Remove cover for last 5 minutes to crisp chicken.
Creamy Gravy:
Place chicken on warm platter.
Pour fat from pan into bowl, leaving brown particles in pan.
Return 3 tbsp fat to pan.
Blend in 3 tbsp. flour.
Cook over low heat, stirring constantly.
Boil and stir 1 minute.
Add few drops bottled brown bouquet sauce.
Season with salt and pepper.
2 1/2 to 3lb. broiler-fryer chicken, cut up
1/2 cup flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
salad oil
Creamy Gravy:
Fat from chicken
3 tbsp flour
3/4 cup milk
3/4 cup water
bottled brown bouquet sauce
salt and pepper
4 servings chicken, 1 1/2 cups gravy
Wash chicken and pat dry.
Mix flour, salt, paprika and pepper.
Heat oil (1/4") in large skillet.
Coat chicken with flour mixture.
Cook chicken in oil over medium heat 15 to 20 minutes.
Reduce heat.
Cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender.
If skillet cannot be tightly covered, add 1 to 2 tbsp. water.
Turn chicken to assure even cooking.
Remove cover for last 5 minutes to crisp chicken.
Creamy Gravy:
Place chicken on warm platter.
Pour fat from pan into bowl, leaving brown particles in pan.
Return 3 tbsp fat to pan.
Blend in 3 tbsp. flour.
Cook over low heat, stirring constantly.
Boil and stir 1 minute.
Add few drops bottled brown bouquet sauce.
Season with salt and pepper.
