MeMa's CHICKEN

Boil cut up chicken until done.
Add butter, salt and pepper.
Add corn meal to chicken broth and chicken.
Cook on low for approximately 20 to 30 minutes.
Broth will thicken.
Eat with thin corn bread.

FRIED CHICKEN AND MILK GRAVY

Ingredients:

One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water

Direction:

Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.

Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.

Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.

Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.

Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.

Gravy is good served over biscuits.

SOUTHERN FRIED CHICKEN

Southern Fried Chicken

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Ingredients:

2 to 3 pound fryer, cut up

2 teaspoons salt

1 teaspoon pepper

1 cup flour

1/2 cup lard or shortening

2 tablespoons butter or margarine

Method:

Season chicken pieces with salt and pepper. Place flour in brown paper bag; add chicken. Twist top of bag to seal and shake until chicken is well coated. Heat lard and butter in large fry pan with cover. Add chicken, skin side down, and brown quickly on all sides. Reduce to low heat; cover and cook 35 to 45 minutes turning chicken once. Remove from pan; drain on paper towels.

To make PAN GRAVY, pour off fat leaving 3 tablespoons in pan. Add 2 tablespoons flour; stir until flour browns. Stir in 1 1/2 cups water. Cook, stirring constantly, until mixture thickens. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve over rice.

Makes: 4 to 6 servings.