|Fowl||5 1⁄2 Pound (1 large size)|
|Shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, minced|
|Stock||1 Cup (16 tbs)|
|Sour cream||2 Cup (32 tbs)|
Have chicken cut up as for fricassee singe, wash, and dry.
In hot fat saute onion, add pieces.of chicken andfry until light brown.
Add paprika, stock, salt, and pepper, cover, and simmer until tender, about.
1-2 hours depending upon the size and age of the fowl.
Simmer the gizzard and heart to obtain broth, cooking liver during last 5 minutes.
Remove liver, chop, and add to sour cream, together with enough broth to make cream flow smoothly.
Pour over chicken and heat thoroughly, without boiling.
Serve with noodles or rice.