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2 spring chickens, quartered
3 T soft butter
1 T parsley, minced
1 t marjoram
2 T flour
2 t butter
2 T lard salt & pepper
1 c light cream Select chicken weighing 1 1/2 lbs
or a little over, for smaller ones lack the flavor and cook up waxy. Wash well and quarter. Rub thoroughly with soft butter and sprinkle generously with parsley and marjoram. Let stand for 1 hour. Then roll in flour to
which salt and pepper has been added. Heat an iron skillet (or any preferred kind) and add butter and lard combined. Cook chicken on all sides until golden brown. Pour cream over and let simmer, covered, for 20 minutes.
Serve with water cress and a tasty salad. |
