|Broilers||3 Pound (2 Pieces, 1 1/2 Pound Each)|
|Butter/Margarine / fat / salad oil||3 Tablespoon|
|Chopped cooked spinach||1⁄4 Pound (5 Tablespoon)|
|Minced onion||1 Tablespoon|
|Heavy cream/Light cream / top milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Have butcher remove necks and backbones and quarter broilers.
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.