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From Sunset Kitchen Cabinet Recipes Vol II, Submitted by Mrs. E.W.E., Modesto, CA

Tested Recipe!

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 1 Whole chickenCut up
 Butter
 Shortening
 Salt
 Pepper
 Milk

1

"My mother always cooked chicken this way, and guests never failed to ask how it was prepared, and how such delicious gravy resulted. It is really very simple."

2

"Prepare and cut up a 5 pound chicken as for frying, and brown the pieces well in a frying pan, using a mixture of butter and shortening. Season with salt and pepper while frying. When nicely browned, pour in enough sweet milk to half-cover the chicken. Cover the pan tightly and bake in a 350-degree oven for about 2 hours, or until the milk has all been absorbed and the chicken is very tender. Turn the pieces once while baking. When done, remove the chicken to a hot platter, add flour to the fat and juices remaining in the pan, and stir over low heat for a few minutes; then add milk and cook, stirring constantly, until smoothly thickened. Season to taste and let cook slowly 10 minutes longer before serving."

Modern Directions
3

Cut up a whole fryer or use already cut chicken with the bones in and skin on.

4

Put 3 tablespoons of shortening or oil and 3 tablespoons of salted butter into a frying pan. Heat until hot and then brown the chicken pieces well on all sides, being careful not to burn it.

5

Transfer to an oven-safe dish if needed. Make sure to pour the fat from the bottom of the frying pan and all the brown fried bits into the oven-safe dish. Season with salt and pepper. Pour whole milk into pan, filling until the chicken is about half-covered. This will be about a cup of milk, or more if you are using a larger pan.

6

Cover tightly with foil or a lid and bake in a 350-degree oven for two hours, or until you can twist and remove the leg bone from the chicken leg.

7

Remove chicken from the pan, and strain the remaining juices. If there isn't enough in the pan drippings/juice to make at least two cups, add milk until it is two cups.

8

Take fat from the oven-safe pan and heat it on the stove in a saucepan until hot. Add enough flour to make a medium-thick roux (about four tablespoons of fat to four tablespoons of flour). Cook roux for a few minutes, and then slowly add the two cups of juices/liquid while whisking the roux. Cook, stirring constantly until the juices thicken to a gravy.

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Ingredients

 1 Whole chickenCut up
 Butter
 Shortening
 Salt
 Pepper
 Milk

Directions

1

"My mother always cooked chicken this way, and guests never failed to ask how it was prepared, and how such delicious gravy resulted. It is really very simple."

2

"Prepare and cut up a 5 pound chicken as for frying, and brown the pieces well in a frying pan, using a mixture of butter and shortening. Season with salt and pepper while frying. When nicely browned, pour in enough sweet milk to half-cover the chicken. Cover the pan tightly and bake in a 350-degree oven for about 2 hours, or until the milk has all been absorbed and the chicken is very tender. Turn the pieces once while baking. When done, remove the chicken to a hot platter, add flour to the fat and juices remaining in the pan, and stir over low heat for a few minutes; then add milk and cook, stirring constantly, until smoothly thickened. Season to taste and let cook slowly 10 minutes longer before serving."

Modern Directions
3

Cut up a whole fryer or use already cut chicken with the bones in and skin on.

4

Put 3 tablespoons of shortening or oil and 3 tablespoons of salted butter into a frying pan. Heat until hot and then brown the chicken pieces well on all sides, being careful not to burn it.

5

Transfer to an oven-safe dish if needed. Make sure to pour the fat from the bottom of the frying pan and all the brown fried bits into the oven-safe dish. Season with salt and pepper. Pour whole milk into pan, filling until the chicken is about half-covered. This will be about a cup of milk, or more if you are using a larger pan.

6

Cover tightly with foil or a lid and bake in a 350-degree oven for two hours, or until you can twist and remove the leg bone from the chicken leg.

7

Remove chicken from the pan, and strain the remaining juices. If there isn't enough in the pan drippings/juice to make at least two cups, add milk until it is two cups.

8

Take fat from the oven-safe pan and heat it on the stove in a saucepan until hot. Add enough flour to make a medium-thick roux (about four tablespoons of fat to four tablespoons of flour). Cook roux for a few minutes, and then slowly add the two cups of juices/liquid while whisking the roux. Cook, stirring constantly until the juices thicken to a gravy.

Chicken Baked In Milk

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