Chicken Baked In Cream
|Frying chicken||3 Pound, cut up|
|Flour||2 1⁄2 Ounce|
|Light cream||2 Cup (32 tbs)|
|Hot milk||1⁄4 Cup (4 tbs)|
Wash chicken and dry on absorbent paper.
Roll in flour seasoned with salt and pepper and place in shallow baking pan.
Almost cover chicken with cream.
Bake, uncovered, in preheated slow oven (325°F.) for about 2 hours.
Turn chicken pieces after first hour.
If gravy is too thick, add a little more light cream.
At serving time, place chicken pieces on a heated serving dish and keep warm.
Stir enough hot milk into gravy to give it the right consistency and pour over chicken pieces.