Fried Chicken with Herbs
|Fryer chicken||3 Pound, cut up (1 Standard)|
|Fat/Salad oil||4 Tablespoon|
|Peeled sliced onion||1 Cup (16 tbs)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Powdered sage||1⁄4 Teaspoon|
|Powdered thyme||1⁄4 Teaspoon|
|Milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs) (Bottled Milk)|
Wash the chicken and dry slightly.
You may reserve wing tips, neck, and backbone for chicken broth.
Heat 2 tablesp of the fat in a skillet; add the onions and celery, and cook over medium heat until tender and golden brown.
Remove-them to a Dutch oven or a 1 1/2 qt covered casserole.
Then put the remaining fat in the skillet; heat, and fry the chicken in it until well browned on all sides.
Arrange the chicken over the onions and celery in the Dutch oven or casserole.
To the fat in the skillet—which should be about 3 tablesp.—add the flour, salt, sage, and thyme, while stirring-Then stir in milk, and cook until thickened.
Pour over chicken.
Cover, and bake for 30 min in a moderate oven of 350ºF then uncover, and bake for 30 min longer or until the chicken is tender.