| 1 | * - cut each into 8 pieces, backbone removed (save liver and gizzard for another use). |
| 2 | Wash each piece of chicken under cold running water. |
| 3 | Pat dry with paper toweling. |
| 4 | Place flour, salt, mustard, and pepper in a large paper bag. |
| 5 | Twist closed and shake to blend ingredients. |
| 6 | Drop the chicken pieces into the bag a few at a time and shake the bag vigorously until each piece is thoroughly coated. |
| 7 | Remove the chicken pieces from the bag and shake off excess flour - there will be plenty of it. |
| 8 | Then lay them side by side on waxed paper and place them near the stove so that you can get to them easily when you start frying. |
| 9 | Preheat oven to warm and in it place a large baking dish lined with paper toweling. |
| 10 | Heat the lard in a heavy 10-12" skillet. |
| 11 | The fat should fill the pan to a depth of about 2 inches. |
| 12 | Add more lard if necessary. |
| 13 | Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. |
| 14 | Put in the thigh and legs first and cover the pan at once. |
| 15 | Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn - with a wooden spoon, so you don"t pierce the skin. |
| 16 | Cover and brown the other side. |
| 17 | As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place. |
| 18 | Cook all of the chicken in the same way. |
| 19 | Just remember that the white meat will take a little less time to cook than the dark pieces. |
| 20 | Leave the chicken in the oven while preparing the gravy. |
| 21 | *** chicken gravy *** Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. |
| 22 | When bubbly, stir in the stock and cream, and cook until sauce thickens. |
| 23 | Season with salt and pepper. |
| 24 | Serve the sauce separately to spoon over the chicken pieces at the table |
