Chicken should be selected the day before it is to be cooked. Be sure it is a plump young fryer. Wring neck. Scald to remove feathers. Singe over fire to remove pin feathers. Cut into pieces. Remove skin. Soak, covered in water overnight to make tender. Dip in beaten egg and salt batter. Roll in flour (the chicken, not you!). Fry chicken in deep fat until golden. An old, old recipe.