|Chicken/Fowl||5 Pound, cut up (1 In Number)|
|Fat/Salad oil||4 Tablespoon|
|Water||4 Cup (64 tbs)|
|Onion||1 Large, quartered|
Dredge the cut-up chicken with the flour combined with 2 teasp of the salt and the pepper.
Brown on all sides in the hot fat in a deep kettle.
Add the water—boiling water if it is a chicken, and cold water if it is a fowl—the onion, a few celery tops, and the remaining 1 teasp of salt.
Simmer, tightly covered, from 1 to 1 1/2 hrs for the chicken, 3 to 4 hrs for fowl, or until tender.
Now remove the chicken to a hot platter and cover with a gravy made as follows: Measure the chicken stock, having first skimmed off any surface fat.
Then add 1 1/2 tablesp flour, mixed to a smooth paste in 3 tablesp cold water, for every cupful of chicken stock.
Simmer 5 min while stirring; then add more salt and pepper if needed.