1 young chicken (about 3 pounds)
1 tablespoon butter
2 tablespoons water
1 cup flour
1/2 cup whipping cream
3 tablespoons solid vegetable shortening
1 cup broth (from cooking giblets)
Salt
Pepper
Have chicken disjointed at market, with wings, breast (cut
in half), back, second joints and drumsticks separated. Rub salt into raw meat.
Roll chicken in flour, shaking off excess. Reserve leftover
flour. Melt shortening in cast-iron skillet until hot. Add butter. Place
chicken pieces in skillet. Cover and cook 1 hour, turning chicken pieces
frequently and letting them brown slowly on all sides. When browned, add 2
tablespoons water and place covered skillet in oven. Bake at
300 degrees 30 minutes, or until chicken is tender. Remove chicken to
plate. Pour off all but 2 tablespoons drippings. Stir in 2 tablespoons reserved
flour. Add whipping cream, broth and salt and pepper to taste. Stir constantly
over low heat until thickened. Add chopped giblets lets
if desired.