2 1/2 to 3 lbs. chicken
Paper bag
1 c. flour
2 tsp. salt
1/4 tsp. black pepper
4 tbsp. butter
4 tbsp. vegetable shortening

Cut up chicken. Wash and dry pieces. Into a paper bag, sift 1 cup flour, 2 teaspoons salt, 1/4 teaspoon pepper.

In heavy skillet over low heat, melt 4 tablespoons butter and 4 tablespoons vegetable shortening. Drop pieces into bag a few at a time. Shake to coat evenly. Place heavy meaty pieces in center of skillet. Fit bony pieces around edge. Brown lightly uncovered. Turn. Brown other side.

Then cover skillet with tight lid. Reduce heat to low. Simmer. Cook at this temperature about 1 hour or until it can be pierced with a fork.