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| RUTH'S CHICKEN IN THE POT | |
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Fryer chicken (skin on), cut up into pieces (legs, thighs, backs, wings, breast halves) (any amount) Flour Salt Pepper Cooking oil Use your biggest, heaviest frying pan. Cast iron is best, but non-stick is easiest! Mix a 1/2 cup of flour with salt and pepper in a big plastic or brown paper bag. Dump chicken in the bag, a couple of pieces at a time. Shake to coat chicken. Set chicken aside. After all chicken is coated, refrigerate chicken 1/2 hour (flour sticks better). Cover the bottom of skillet with 1/4-inch oil. Heat on medium-high. Add chicken. Brown on both sides, but don't cook through. Remove chicken to a greased, covered baking dish or roaster. Save contents of bottom of frying pan. Bake chicken in roaster at 350 degrees for 45 minutes to 1 hour, until tender when pierced with a fork. Use browned crumbs in the bottom of the skillet to make milk gravy (crumbs, oil, flour and milk). If you don't know how to make milk gravy, ask the oldest, "bestest" cook you know to dinner and watch how he or she does it! | |
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Meat fryings (in skillet - not too much grease)
1 c. milk
2 c. water
Flour
Salt & pepper
Heat meat fryings until sizzling and brown. Sprinkle in flour (enough to absorb grease) blend with fork. Combine liquids, pour all but about 1/2 cup into fryings. Stir constantly with whisk until boiling. If gravy is not thick enough, add some flour to remaining liquid, to make a thickening, whisk until smooth. Add enough of this to gravy until desired consistency is reached, using whisk immediately when pouring into gravy so lumps will not form. Season to taste.