1 broiler, split or cut in pieces
Salt
2 tbsp. butter
2 tbsp. Crisco
1/4 c. water

Split broiler in half (or cut in pieces) and salt. In skillet, put 2 tablespoons butter and 2 tablespoons Crisco (just enough to brown chicken a light golden brown on both sides without sticking). Add only 1/4 cup water (just enough to get the brown up from bottom of skillet). Put chicken back into skillet, meaty side down. Cover, not too tightly, and simmer with top on for about 45 minutes or until tender. This will make only about 3 tablespoons of rich, brown buttery gravy. If water should cook out before chicken is tender, add only 1 or 2 more tablespoons.