Baked Chicken with Roast Gravy Recipe
Ingredients
3 broiler-fryers split
2/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
6 tablespoons butter or margarine
1 medium-size onion, chopped
2 1/2 cups water
Directions
1. Wash chicken halves; pat dry. Shake with mixture of 1/3 cup flour, 11/2 teaspoons salt and pepper in a paper bag to coat evenly.
2. Brown pieces, several at a time, in butter or margarine in a large frying pan; place in a single layer in a roasting pan.
3. Saute onion until soft in drippings in frying pan; stir in 1 1/2 cups of the water and remaining 1/2 teaspoon salt. Heat, stirring constantly, to boiling; pour over chicken; cover.
4. Bake in moderate oven (350°) for 1 hour or until chicken is tender. Remove to a heated serving platter and keep warm in slow oven while making gravy.
5. Blend remaining 1/3 cup flour and 1 cup water until smooth in a 2-cup measure. Heat liquid in roasting pan to boiling; slowly stir in flour mixture. Cook, stirring constantly, until gravy thickens and boils 1 minute. Darken with a few drops bottled gravy coloring, if you wish.
2. Brown pieces, several at a time, in butter or margarine in a large frying pan; place in a single layer in a roasting pan.
3. Saute onion until soft in drippings in frying pan; stir in 1 1/2 cups of the water and remaining 1/2 teaspoon salt. Heat, stirring constantly, to boiling; pour over chicken; cover.
4. Bake in moderate oven (350°) for 1 hour or until chicken is tender. Remove to a heated serving platter and keep warm in slow oven while making gravy.
5. Blend remaining 1/3 cup flour and 1 cup water until smooth in a 2-cup measure. Heat liquid in roasting pan to boiling; slowly stir in flour mixture. Cook, stirring constantly, until gravy thickens and boils 1 minute. Darken with a few drops bottled gravy coloring, if you wish.
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