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Smothered Yardbird Recipe

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This recipe for Smothered Yardbird, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elissa Miller
Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 frying chicken cut into 8 pieces
1 c. flour
2 tsp. poultry seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 c. buttermilk
1 c. shortening or oil for frying
2-4 potatoes
2 carrots (peeled)
1 onion (sliced thin)
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of water
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 300. Combine flour, poultry seasoning, garlic powder and onion powder. Dip each piece of chicken in buttermilk and then coat well with flour mixture. Melt shortening over medium high heat until hot and water sprinkled in the pan sizzles. Shake extra flour from chicken and fry 3-4 pieces at a time until lightly browned on all sides. Transfer pieces to a larger baking pan; a chicken roaster is perfect. Slice potatoes and carrots about 1/4 - 1/2" thick and fry quickly in the same oil until outsides are crisp, but not cooked all the way through. Remove with slotted spoon and add to chicken in roaster. Pour out all but 2 tbsp. of oil; add onion and cook until just soft. Combine soups and water, add to pan and stir until mixed and warm. Pour soup and onions over the chicken and vegetables. Bake for 2-1/2 to 3 hours, until meat is tender and gravy is bubbling.

Personal Notes:
Personal Notes:
This is a very hearty meal. Your meat, veggies and gravy are all in one pot. Just add a roll or biscuit and you're done. Boneless, skinless chicken breasts can be substituted for a frying chicken.

 

 

 

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