Yield: 6 servings
1 Three-pound chicken 2 tb Water
1 c Bread crumbs 1/2 c Minced salt pork
2 tb Butter or butter substitute Salt and pepper
2 Eggs, well beaten
Cut chicken in pieces. Dip in eggs which have been seasoned and diluted
with the water. Roll in bread crumbs. Fry pork in heavy roaster until
crisp and brown. Add chicken. Brown slowly. Season with salt and pepper.
Dot with butter. Cover. Bake in slow oven (325 F) about 3 hours, or until
chicken is tender. Remove chicken. Make a medium thick sauce of drippings
left in roaster. Serve with chicken. 6 servings.
Florence Taft Eaton, Concord, MA.
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