CHICKEN-BRAISED

1        5 lb. chicken                 2 or more Tbsp. fat or oil

          Salt and pepper                      Flour

            Remove neck and split chicken down the back. Season inside and out with salt and pepper and dredge thoroughly with flour. Lay the chicken, inside down, in a small braising pan and add a small amount of water. The pan should e only slightly larger than the chicken so the gravy will not be too quickly evaporated. Cover and braise in a moderate oven (325-350 F.) 2-1/2 to 3 hours.

            Add more fat, if necessary. When done, place the chicken on a hot platter; add 2 Tbsp of flour to the pan, stir until smooth, then add enough water to make 2 cups gravy. Should chicken be too fat, remove all but 2 Tbsp. of fat from pan before making the gravy. Season gravy with salt and pepper, pour over the chicken, and serve at once. Serves 8.