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.
Serving size: Complete recipe
Calories 4621 Calories from Fat 3176
% Daily Value*
Total Fat 356 g547.5%
Saturated Fat 152.6 g763.1%
Trans Fat 0 g
Cholesterol 1559 mg519.7%
Sodium 1536 mg64%
Total Carbohydrates 71 g23.8%
Dietary Fiber 1.9 g7.8%
Sugars 3.7 g
Protein 273 g545.4%
Vitamin A 136.5% Vitamin C 41.1%
Calcium 55.6% Iron 87.2%
*Based on a 2000 Calorie diet