Ingredients Jump to Instructions ↓

  1. 1 1 chicken, cut in serving pieces Salt and pepper to taste

  2. 6 slices salt pork Flour for dredging Vegetable oil

Instructions Jump to Ingredients ↑

  1. Instructions Season chicken with salt and pepper, and dredge with flour. Fry 6 slices of salt pork in a large frying pan until they are crisp. When fried, take the pieces out and put a tablespoon of butter in the pan. Add the chicken and fry slowly until tender and nicely browned. Transfer the chicken to a hot platter. Reserve 2 tablespoons of the drippings. Thicken this with 2 tablespoons of flour, and when well mixed together, pour in 2 cups of fresh milk; season with salt and pepper and a teaspoon of finely minced parsley. Boil for one minute, then pour into a gravyboat. .


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