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1 broiler-fryer, cut up (about
2 1/2 lb.)
3 c. water
2 tsp. fines herbs
2 tsp. seasoned salt
2 envelopes instant chicken
1 c. flour
chicken broth and gravy recipe
1 Tbsp. salt
2 tsp. onion powder
1/4 tsp. pepper
fat for frying

Cover chicken with mixture of water and salt in a medium
size bowl. Chill at least 1 hour. Blend fines herbs, onion
powder, seasoned salt, instant chicken broth and pepper in a
blender. Combine with flour in a plastic bag. Remove chicken
from water, a few pieces at a time. Shake in flour mix while
still wet, until thickly coated. Melt enough shortening or oil
to make one inch depth in a large skillet. Heat to 375 degrees. Fry
chicken pieces, turning once, five minutes on each side. Lift
out with a slotted spoon. Drain well on paper towel. When all
pieces are fried, drain fat from skillet. Add 1 cup chicken
broth to skillet; return chicken pieces; cover skillet. Cook
15 minutes or until pieces are fork tender.
Chicken broth: Place salted water in which the chicken
soaked, with giblets in a small saucepan. Add two onion slices
and some celery tops. Cover and simmer 30 minutes. Makes 3
Chicken gravy: Strain and add remaining chicken broth
to skillet that chicken was cooked in; heat to boiling, stir-
ring and scraping baked on juices from sides of pan. Make a
paste of 4 tablespoons flour and 1/2 cup cold water in a cup.
Stir into boiling liquid; continue stirring and boiling for 1
minute. Season with salt and pepper. Add chopped giblets and
simmer 2 minutes longer.

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