Part 6 (1/2)

My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. At the restaurant, we season ours with House Seasoning and Lawry's Seasoned Salt. Always use small chickens. I find that a Dutch oven works best for frying chicken.

3 eggs cup water 2 cup self-rising flour 1 teaspoon pepper One 1- to 2-pound chicken, cut into pieces One 1- to 2-pound chicken, cut into pieces Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).

[image]The Lady & Sons Chicken Pot Pie SERVES 6 TO 8.

One 10-ounce can condensed Cheddar cheese soup One 10-ounce can condensed cream of celery soup cup milk 1 chicken, skinned, cooked, boned, and cubed 1 medium onion, diced One 10-ounce package frozen green peas (or one 8-ounce can, drained) 3 carrots, sliced, cooked, and drained 3 carrots, sliced, cooked, and drained Salt and pepper to taste 1 pastry for top and bottom (see next page) b.u.t.ter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 1392-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with b.u.t.ter. Bake for 45 minutes until golden brown.

PASTRY.

3 cups all-purpose flour 1 teaspoon salt teaspoon baking powder cup Crisco shortening cup Crisco shortening Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 b.a.l.l.s. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until inch thick.

[image]The Lady & Sons Chicken Brunswick Stew SERVES 6 TO 8.

One 2Y2-pound fryer One 28-ounce can crushed tomatoes, sweetened with cup sugar One 16-ounce can creamed corn 1 cup ketchup cup prepared barbecue sauce 1 tablespoon liquid smoke (available in a bottle at grocery store) 1 onion, chopped 1 onion, chopped 1 tablespoon vinegar 1 tablespoon Worcesters.h.i.+re sauce Salt and pepper to taste Celery salt to taste

In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

[image]The Lady & Sons Baked Hen and Dressing SERVES 8 TO 10.

One 6-pound hen 4 to 6 ribs celery, cut into large pieces 2 tablespoons salt 1 tablespoon whole peppercorns 4 bay leaves 4 bay leaves 1 large onion, peeled and left whole 3 chicken bouillon cubes

Remove giblets from bird. Wash giblets and bird well, inside and out. Place all ingredients including giblets in large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, approximately 2 to 2 hours. Skim fat from pot at end of cooking time. (You will need to reserve stock for stuffing and gravy.) In the meantime, prepare and cook corn bread.

CORN BREAD.

1 cup self-rising cornmeal cup self-rising flour cup b.u.t.termilk 2 eggs 2 eggs 2 tablespoons vegetable oil

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

SOUTHERN CORN BREAD STUFFING.

7 slices white bread (dried in warm oven) Corn bread 1 sleeve saltine crackers 1 sleeve saltine crackers cups chopped celery 1 large onion, chopped

8 tablespoons (1 stick) b.u.t.ter 7 cups stock reserved from cooking hen 1 teaspoon salt teaspoon pepper 1 teaspoon sage (optional) 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten

Preheat oven to 350 degrees. Crumble dried white bread slices, corn-bread, and saltines; mix together and set aside. Saute chopped celery and onion in b.u.t.ter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.

GIBLET GRAVY.

4 cups stock reserved from cooking hen Giblets from hen (liver, gizzard, and neck), chopped 2 chicken bouillon cubes 2 heaping tablespoons reserved uncooked corn bread stuffing mix 3 tablespoons cornstarch 3 tablespoons cornstarch cup cold water 1 hard-boiled egg, sliced Salt and pepper to taste

Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.

[image]The Lady & Sons Chicken in Wine Sauce SERVES 4.