Hey Amy!

Occasionally I like to cook all the food the morning of my big BBQ so I can sit in the yard and enjoy my company.  One of my favorite ways to feed everyone is by frying chicken in the kitchen right before everyone arrives.  I too then can have a drink, a dip in the pool and enjoy the day.

This is a great recipe I found in a Crisco cookbook published in 1973.  You all know how much I love collecting vintage cookbooks and this one does not disappoint.

Ingredients:

1/3 c. flour
1 tsp. salt
1 frying chicken, (2 1/2-3 lbs.), cut up
3 to 4 Tbsp. Crisco
1 c. catsup
1/2 c. water
1/2 c. chopped onion
1 small clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. lemon juice

In paper or plastic bag, combine flour and the 1 tsp. salt.  Add chicken pieces a few at a time; shake to coat.  In large skillet, brown chicken in hot Crisco.  Meanwhile, in saucepan, combine catsup, water, onion, garlic, 1 tsp. salt, and pepper.  Heat to boiling; reduce the heat and simmer, uncovered , for 20 minutes.  Remove from heat and add lemon juice; mix well.  When chicken is browned, add sauce to chicken; cover and cook slowly for 35 to 40 minutes.  Turn chicken frequently during cooking.

This recipe serves 4.  Please double, triple or quadruple the recipe as needed.  I love the flavor of this friend chicken.  Don’t hesitate friends, make it for Monday’s hangover gathering.

xo–me

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