© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Leonard Lehew
Get a fresh, whole chicken, about 4 pounds — a freshly-killed one, if possible. Cut the chicken into 10 serving pieces reserving the neck and unused back section for stock. The pieces are:
2 breast pieces
1 pulley bone — This is the wishbone portion near the chicken's head that spans the two breast halves. Most people these days split it in half and leave it attached to the breast, but I think it worth the trouble of removing it separately
1 piece from the lower half of the back.
Mix a cup of milk and juice of half a lemon. Rinse and dry the chicken pieces and lightly salt and pepper them. Soak in the milk mixture, refrigerated, for 2 hours or more — Overnight is good.
Remove from the refrigerator and let the chicken come to room temperature.
In a large cast iron skillet, fry a couple of strips of bacon. When the bacon is done remove it from the skilled but leave the bacon fat. Melt enough shortening to make a depth of about ½ inch in the skillet. Put about 1 ½ cups flour, about 1 tablespoon salt and as much freshly ground black paper as you like into a paper bag.
Heat the oil until small bubbles appear on the surface. Reduce the heat slightly. Shake the chicken pieces in the paper bag to flour them. Shake off the excess flour and lower the pieces one at a time into the hot shortening. Don't overcrowd the skillet. Reduce heat to "medium," cover, and fry the chicken until nicely browned on the bottom side, about 17 minutes. Uncover, turn the chicken pieces and fry about 17 minutes more uncovered.
Drain thoroughly on a paper bag. Serve immediately