Recipes Included On This Page Fried Chicken with Pan Gravy Fruit Squares Marie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fried Chicken with Pan Gravy Recipe By :Pam Anderson Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler-fryer chicken -- about 3 pounds back, neck, wing tips, and giblets reserved ---Marinade--- 2 cups buttermilk 2 tablespoons white Worcestershire sauce 3 tablespoons garlic pepper (with salt) ---Broth for Gravy--- 2 tablespoons vegetable oil reserved back, neck, wing tips, and giblets (excluding liver) hacked into 2-inch pieces 1 small onion -- quartered and sliced 1 medium carrot -- sliced 1/2" thick 1 teaspoon garlic pepper (with salt) ---Chicken Coating--- 2 cups all-purpose flour 2 tablespoons garlic pepper (with salt) 2 teaspoons paprika 2 teaspoons cayenne --- 3 1/2 cups vegetable shortening (about) -- for frying --- Pan Gravy: 3 tablespoons all-purpose flour 1/2 teaspoon dried basil -- crushed 1 1/2 cups seasoned chicken broth 1 teaspoon lemon juice salt and pepper -- to taste The basics of this recipe and process came from the wonderful cookbook, "The Perfect Recipe" by Pam Anderson. I have also melded in additional seasonings from a number of other excellent fried chicken recipes.. Art ---Marinade--- If you plan to marinate the chicken longer than 8 hours, reduce the garlic pepper in the marinade to 1 1/2 tablespoons. Place chicken in a large flat dish. Pour marinade mixture over chicken, cover and refrigerate for at least 4 hours and up to 24 hours. ---Broth for Gravy--- Heat oil in large saucepan over medium-high heat. Add reserved chicken and vegetables. Saute until chicken loses its raw color, about 5 minutes. Reduce heat to low; cook until chicken releases all of its juices, about 20 minutes. Add 1 quart water and garlic pepper to taste; bring to a boil, reduce heat to low, then simmer until broth is flavorful, about 20 minutes. Strain into a 1-quart liquid measuring cup. (You need 1 1/2 cups for gravy; reserve rest of broth for another use.) Set aside. ---Frying Chicken--- Measure coating ingredients into a DOUBLE brown paper bag; shake to combine. Lift chicken from marinade, draining excess liquid, drop into flour mixture, a couple pieces at a time. Shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces on a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner. Discard buttermilk marinade. Optionally, you can shake the chicken in the flour mixture one more time before frying. Allow chicken to set about 15 minutes before starting to fry. In the meantime, spoon enough shortening to measure 1/2 inch deep in a 12-inch heavy bottom skillet; heat to about 350F degrees. Drop chicken pieces, skin side down, into hot oil, cover and cook for 5 minutes. Lift chicken pieces with tongs to make sure they are frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and placed on wire rack set over jelly roll pan. Strain hot fat into a heat-safe container. ---Pan Gravy--- Pour browned bits from strainer and about 4 tablespoons fat back into skillet. Whisk in 3 tablespoons flour and cook over medium-high heat, whisking constantly, until flour mixture turns golden brown, 2 to 3 minutes. Whisk in basil, then 1 1/2 cups broth. Bring to a simmer, and simmer until thickened, 2 to 3 minutes longer. Season with lemon juice and salt and pepper to taste. Serve immediately over mashed potatoes with fried chicken. Biscuits might be nice too. Note: I found this was enough gravy for Doris and I, so to get 4 servings, you better double the recipe. Source: ""The Perfect Recipe" by Pam Anderson" S(MC Format by Art) Copyright: "1998 by Pam Anderson [ISBN 0-395-89403-4]" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 9g Fat (20.7% calories from fat); 12g Protein; 65g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 211mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : This dish takes a little time, but you can reduce the time by using precut chicken parts and canned seasoned chicken broth. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 24 May 2003. www.fareshare.net * Exported from MasterCook * Fruit Squares Marie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1 cup porridge oats 1/2 cup ground flax [she grinds it in a coffee grinder] 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon -- (heaping) 2 eggs 2/3 cup Splenda 1/3 cup sugar 1/4 cup vegetable oil 2 teaspoons grated lemon rind -- (no pith) 1 cup buttermilk 1/2 cup chopped dried apricots 1 cup frozen blueberries **Glaze** 2 tablespoons Splenda 2 tablespoons lemon juice Pre-heat oven to 350F. Combine all of the dry ingredients and mix well. Beat eggs, add Splenda and sugar plus the oil and mix this well. Add in the lemon zest and the buttermilk. Add the dry ingredients and combine all, until blended. Stir in the fruit. Pour the batter into a greased 9- X 9-inch cake pan. Bake for 45 plus minutes. Make a glaze of 2 tablespoons Splenda and 2 tablespoons lemon juice. When you remove the pan from oven, cover with the glaze. Serve cold. Originally contributed to the FareShare Gazette by Doug; 4 May 2003; corrected version posted 6 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2036 Calories; 71g Fat (30.0% calories from fat); 55g Protein; 319g Carbohydrate; 41g Dietary Fiber; 383mg Cholesterol; 3202mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Fruit; 1 Non-Fat Milk; 13 Fat; 4 1/2 Other Carbohydrates.

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