Submitted by and from Maw-Maw's Collection
on Friday, December 12, 2008
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Makes:
8 servings
Prep Time:
30 minutes
Cook Time:
40 minutes
Ready In:
1 hour, 10 minutes
A great recipe for baking chicken! From the USDA website - fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens.
Melt 1/4 cup butter and 1/4 cup shortening set aside. Combine all the dry ingredients together; coat the chicken very well into the flour mixture.
In a skillet, melt the remaining 1/4 cup butter and lightly brown the fryer pieces. Place the browned chicken in a casserole dish uncovered. In the pan you have just browned the chicken, pour the melted butter and shortening into the skillet and combine with the chicken drippings. Using half of this mixture baste the chicken; use the remaining mixture half-way through the cooking time. Bake at 350 degrees for 35 to 40 minutes.
