101 Glorious Ways to Cook Chicken - 26-38

26. DEEP FRIED CHICKEN

Cur frying chicken into serving pieces, dry well. Fry in deep vegetable oil heated to 350 degrees until tender and golden brown — do not crowd chicken in frying kettle. Drain on paper towels, sprinkle with salt and pepper or seasoned salt.
4 servings

27. BROWNED CHICKEN FRICASSEE

1/2 cup flour
1 teaspoon salt
Dash pepper
1/4 teaspoon nutmeg
1 roasting chicken, disjointed
1/4 cup vegetable oil
1 onion, chopped
3 cups water

Combine first 4 ingredients, use to coat chicken. Brown chicken in deep fry pan in hot vegetable oil. Stir in onion and water, cover and simmer 2 hours or until chicken is tender. Serve over noodles or mashed potatoes.
6 servings.

Tasty variations —

VARIATION: 28. BRUNSWICK STEW:
Reduce water to 2 cups. Add 1 can (16 oz.) tomatoes. Simmer 1 hour, add 2 potatoes, diced, a 10-oz. package each frozen cut okra, lima beans and corn niblets, 2 teaspoons salt, 1/4 teaspoon pepper. Cook until chicken is tender. For traditional stew, cook until meat falls from bones.

VARIATION: 29. HORSERADISH SAUCE:
Blend horseradish to taste into fricassee gravy.

VARIATION: 30. WITH MUSHROOMS:
Cook 1/2 pound sliced fresh mushrooms in 2 tablespoons vegetable oil. Add to fricassee just before serving.

31. OVEN FRIED CHICKEN FOR A CROWD

6 fryers, disjointed
3 cups flour
2 tablespoons salt
2 tablespoons paprika
1 1/2 teaspoons pepper
3 cups vegetable oil

Coat chicken with mixture of flour, salt, paprika and pepper. Save leftover flour for gravy. Cover bottom of large, shallow baking pans with vegetable oil. Coat chicken with the vegetable oil and place skin side down in a single layer. Do not crowd. Bake at 350 degrees (moderate oven) about one hour. Turn once, baste often.
24 servings.

Gravy: For each 1/2 cup of drippings, mix in 1/2 cup flour. Slowly stir in 1 1/2 quarts liquid — chicken broth or milk. Cook over low heat, stirring till blended. Season.

32. OVEN BAKED CHICKEN FOR A CROWD

Cut fryers in serving places, allowing a chicken for 4 servings. Coat with vegetable oil, place in baking pans. Sprinkle with salt or seasoned salt, pepper and paprika. Bake at 350 degrees (moderate oven) about 1 hour, until tender. Baste often.

33. BROILED CHICKEN

Brush broiler chicken halves with vegetable oil, sprinkle on salt and pepper. Place on foil-lined broiler rack, skin side down. Broil 6 to 8 inches from heat, turning and brushing with oil as needed. It takes 30 to 45 minutes.

VARIATION: 34. JELLY GLAZED:
Add spoonfuls of melted apple, mint, plum or cranberry or other jelly or preserves to chicken shortly before it finishes cooking.

VARIATION: 35. PAPRIKA BROILED:
Combine 1/2 cup vegetable oil, 2 tablespoons lemon juice, 1 tablespoon flour, 1 teaspoon each salt and paprika. Use to coat chicken during broiling.

VARIATION: 36. DEVILED:
To 1/2 cup vegetable oil add 1 teaspoon each of chili powder, salt and paprika, 1/4 teaspoon each dry mustard and Tabasco, 1 tablespoon vinegar. Use to coat chicken during broiling.

VARIATION: 37. GARLIC-OREGANO:
To 1/2 cup vegetable oil add 1 clove garlic, crushed, 1 teaspoon each oregano and salt, dash pepper. Let stand an hour before using to baste chicken during broiling.

VARIATION: 38. PARMESAN BROILED CHICKEN:
A few minutes before chicken finishes cooking sprinkle with Parmesan cheese. Garnish with chopped parsley.