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How to Make Grandma Boston's Sunday Chicken Recipe

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This recipe for How to Make Grandma Boston's Sunday Chicken is from The Boston - Marcella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 fryer chickens, cut up
2 C. of flour
1 Tablespoon salt
1 Tablespoon paprika
1/2 Teaspoon pepper
Fat (or oil) to fry in (about 1/2 inch deep in your largest skillet)
2 or 3 chickens cut into pieces
Directions:
Directions:
Wash the chicken well. The flour will cling better if you don't pat dry, just shake it a litle. When Grandma and Grandpa used chickens they had raised themselves, Grandpa would put the freshly plused and drawn chicken into the dishpan and scrub it well with warm water and dish soap, then rinse thoroughly, of course.
Into a clean, paper grocery bag place 1 cup of lour per chicken, salt, pepper and parika. Shake the chicken pieces to coat well.
Heat the oil in the skillet. Being careful not to over crowd the skillet, brown the chicken pieces on all sides maybe 3-4 minutes per side, transferring the browned pieces to a roaster and adding oil to the skillet as needed. When all of the chicken is browned put the roaster in the oven for 45 minutes to an hour with no cover.
When ready to serve, transfer chicken to serving platter (hold warm in the ovenn) while you make the gravy in the roaster. Start by adding about a cup of water to the drippings, You make gravy thickening by shaking water and flour together in a pint fruit jar (with a good tight lid of course). Better yet buy one of those nifty tupperware gravy shakers. Thickening will require some experimentation but roughly 1 cup water to 1/2 cup flour. A wire wisk works well to stir with.while thickening. Taste gravy to seee if it needs salt.
Number Of Servings:
Number Of Servings:
about 7-10
Preparation Time:
Preparation Time:
a long time to do all that
Personal Notes:
Personal Notes:
This recipe was taken from The Boston Hearld April 2005 issue. Writer was of course Kathy

 

 

 

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