1 cut-up fryer or 2 to 3 lbs. thighs, breasts or drumsticks
Cooking oil
1 c. chicken stock or broth
1/2 c. lemon juice
Salt
Pepper
1/2 tsp. turmeric

Wash chicken, remove skin for lower fat, pat dry. Fry half of a medium onion in a little oil in the bottom of a Dutch oven. When onion is translucent, add chicken, a piece at a time, and lightly brown on each side. (Don't crowd the pan, remove pieces as they brown and set aside.) Return all chicken pieces to the pot, add 1 cup hot chicken stock or broth, 1/2 cup lemon juice, salt and pepper and 1/2 teaspoon of turmeric. Cook on low to medium heat until liquid is gone.