Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with
breast meat, 2 breast pieces). Place the back, neck, and gizzard
saucepan, cover with water, and simmer about 40 minutes to make
Strain and reserve 3/4 cup; season to taste with salt.
Fry bacon or salt pork
slowly in a
large heavy skillet until brown and crisp. Remove and drain on
Remove all but 1 teaspoon bacon fat and heat it over medium-high heat with the
butter and oil. Add the chicken parts and saute,
turning, until all sides are browned, about 5 to 7 minutes. Add the onions
stir them around with the chicken for 3 minutes, then sprinkle
powder, cayenne, and salt over and mix well. Remove breast and
pieces and keep them warm. Pour the 3/4 cup of reserved chicken broth over the remaining chicken,
bring to a
boil, cover, lower heat, and simmer 20 minutes. Add the breasts and wings and
simmer another 10 minutes.
Adapted from "The LL Bean Book of "New" New England Cookery"
Calories per serving: 441
Fat per serving: 29.0g