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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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oh, this is good. a nice change from pork chops and gravy (which I looove). goes well with mashed potatoes and corn on the cob! thanks for the idea Mo'. Ingredients:
2 cups canola oil |
1 (3 lb) roasting chickens, cut into pieces |
1 teaspoon salt |
2 teaspoons garlic salt |
2 teaspoons seasoning salt |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
2 cups all-purpose flour |
2 tablespoons unsalted butter |
2 celery ribs, diced |
2 small white onions, diced |
3 garlic cloves, crushed |
3 cups chicken stock |
Directions:
1. 1. Heat the oil in a large cast-iron skillet over medium-high heat.
2. 2. Wash the chicken, pat dry, and season well with the salts and herbs.
3. 3. Dredge the chicken in 1/2 cup of the flour and shake off any excess. Lay the chicken pieces into the hot oil and cook for 7 to 8 minutes on each side. Remove to paper towels to absorb the excess oil.
4. 4. Gradually whisk the remaining 1 1/2 cups flour into the oil remaining in the skillet, and cook over medium heat until it begins to brown.
5. 5. Add the butter, celery, onion, garlic, and stock and mix thoroughly. Put the chicken back into the skillet, cover and cook for another 15 to 20 minu.
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