Plump young chicken, 1½ to 3 pounds ready to cook
Salt, pepper, flour
Fat or oil
Prepare chicken for cooking according to the directions on page 26. Cut
in serving pieces.
Season chicken with salt and pepper and roll in flour.
In a heavy frypan, heat ¼ to ¾ cup fat or oil—just enough to cover
bottom of pan. Use moderate heat.
Brown chicken pieces on one side; turn and brown on other side.
Continue to cook slowly, uncovered, until tender. Or, if more
convenient, cook in oven at 350° F. (moderate) until tender. Cooking
time will be from 30 to 45 minutes.
_Variation_
_Oven-fried chicken._—Prepare the chicken according to directions on
page 26. Cut in serving pieces. Preheat oven to 400° F. (hot). Shake
or roll chicken pieces in seasoned flour and place in a baking pan
containing hot fat (⅛ inch deep or less). Turn pieces to coat both
sides with fat. Cook chicken skin side down for 30 minutes; turn; and
cook 20 to 30 minutes longer, or until tender.
_Menu suggestion_
Serve with mashed potatoes, carrots, and green salad. For dessert have
cherry pie.