|Broiler fryer||6 Pound|
|Flour||2⁄3 Cup (10.67 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
Wash chicken halves; pat dry.
Shake with mixture of 1/3 cup flour, 1 1/2 tea spoons salt, and pepper in a paper bag to coat evenly.
Brown pieces, several at a time, in butter or margarine in a large frying pan; place in a single layer in a roasting pan.
Saute onion until soft in drippings in frying pan; stir in 1 1/2 cups of the water and remaining 1/2 teaspoon salt.
Heat, stirring constantly, to boiling; pour over chicken; cover.
Bake in moderate oven (350Â°) for 1 hour or until chicken is tender.
Remove to a heated serving platter and keep warm in slow oven while making gravy.
Blend remaining 1/3 cup flour and 1 cup water until smooth in a 2-cup measure.
Heat liquid in roasting pan to boiling; slowly stir in flour mixture.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Darken with a few drops bottled gravy coloring, if you wish.
Serve separately to spoon over chicken.