Adalyn Lindley's Chicken A La Barbara
|Chicken||1 (Roasting Chicken)|
|Flour||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
Mix flour and seasonings and rub chicken inside and out with mixture.
Melt 1/4 pound of butter and rub over seasoned fowl.
Take the chicken giblets, tops of wings and neck, a celery stalk, carrots, parsnips, and parsley (desired amount of each vegetable) and put into about 1 quart of water.
Cook like soup for 1 hour.
Mix 1 tablespoon of flour seasoned with salt and pepper with 1/2 cup cream.
Thicken stock with this.
Put the chicken in a hot oven until slightly browned.
Every 15 minutes pour 1/4 cup stock over.
When all is used put cover on chicken and let simmer in oven until done.