Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
1 fowl 4 1/2 pounds
Wash the fowl carefully then cut in pieces, then wipe dry. Blend salt, pepper with the flour and dredge chicken. Heat butter and lard in skillet to 1 inch and fry chicken a golden brown. Drain off all fat. Place cooked chicken in kettle, add hot stock, cover tightly and cook over low fire 1 hour. Add small onions and cook 30 minutes, add carrots. Simmer 1 1/2 hours or until chicken is tender. Remove all fat. Add salt to suit taste. Blend flour with a little cold water, add to hot stew. Arrange on a hot platter.
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