1 broiler-fryer, cut up (about 2 1/2 lbs.)
3 c. water
1 tbsp. salt
2 tsp. fines herbes (blend in jar)
2 tsp. onion saute (powder)
2 tsp. seasoned salt
2 env. instant chicken broth
1/4 tsp. seasoned pepper
1 c. flour
Fat for frying
Chicken Broth (recipe follows)
Chicken Gravy (recipe follows)

1. Cover chicken with a mixture of water and salt in a medium-size bowl. Chill at least 1 hour.

2. Whirl fines herbes, onion saute, seasoned salt, instant chicken broth and seasoned pepper in an electric blender or grind in a mortar and pestle until a very fine powder. Combine with flour in a plastic bag.

3. Remove chicken pieces, a few at a time, from water; shake in flour mixture while still wet, until thickly coated with flour.

4. Melt enough shortening or pour in enough salad oil to make a 1- inch depth in a large skillet or chicken fryer; heat to 375 degrees.

5. Fry chicken pieces, turning once, 5 minutes on each side. Lift out with a slotted spoon; drain well on paper toweling.

6. When all pieces are fried; drain the fat from skillet. Add 1 cup chicken broth to skillet; return chicken pieces; cover skillet.

7. Cook 15 minutes or until chicken pieces are fork tender. Place on hot serving platter and keep warm in oven while making chicken gravy.

CHICKEN BROTH:

Place salted water in which chickens soaked, with chicken giblets in a small saucepan; add 2 onion slices and a handful of celery tops. Cover and simmer 30 minutes. Makes about 3 cups.

CHICKEN GRAVY:

Strain and add remaining chicken broth to skillet that chicken was cooked in; heat to boiling, stirring and scraping baked-on juices from bottom and side of pan. Make a paste with 4 tablespoons flour and 1/2 cup cold water in a small cup. Stir into boiling liquid; continue stirring and boiling for 1 minute. Season to taste with salt and pepper; darken with a little gravy coloring, if you wish. Add chopped giblets and simmer 2 minutes longer. Makes about 2 1/2 cups. Makes about 4 servings.