2 (3 lb.) chickens, cut into 8 pieces each
2 c. unbleached flour
1 qt. oil (or enough to cover chicken)

Cover chicken with salted water and soak for 45 minutes. Drain the chicken and pat dry. Coat each piece of chicken with flour and shake off any excess. Bring oil to a boil in an 8 1/2 quart saucepan and drop in pieces of chicken (do not overcrowd the chicken in the pot). Cover and fry for 45 minutes.

Remove the chicken with slotted spoon and drain on paper towels. Fifteen minutes before serving, heat 1/4 cup oil in a large skillet and refry chicken for three minutes. Serves 6.