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Smothered Chicken #2

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2 broilers, 2 1/2 pounds each
1/2 teaspoon salt
1/2 cup flour
lard for frying
2 cups sliced onions
2 cups diced carrots
1/2 cup chicken stock


Wash, clean, split broilers, wipe dry. Rub salt in chicken and rub with flour. Fry in deep hot lard, drain on paper and remove fat. Place the onions and carrots in heavy pan. Place chicken over the vegetables, pour in stock, cover pan and bake in fairly slow oven about 2 hours. Serve on a hot platter. Long slow cooking necessary. Serve with hot corn bread.

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