Prepare the chicken as for broiling. Place in a pan, cover with bits of fat and roast in a moderate oven (350 F.) allowing 15 to 20 minutes per pound. Baste with drippings frequently. When nearly done, remove from the oven, season with salt and pepper, cover with additional fat, dredge with flour and return to oven to brown slightly on both sides.
When done, place on platter, skin side uppermost. Make gravy by pouring 1 cup hot milk into roasting pan and adding cracker or bread crumbs. Season with salt and pepper; add onion juice, if desired. Boil 1 minute and pour over chicken. Serves 3 to 5.
Variation
· Breaded style
1- 4 lb chicken 2 eggs beaten
Salt and pepper Bread crumbs
Flour 1/4cup cup mild fat
1 cup milk or cream
Clean and disjoint the chicken, leaving breast whole. Simmer neck and giblets to obtain a cup of stock for gravy. Season each piece of chicken with salt and pepper, dip in flour, beaten egg, and soft crumbs, and place on greased pan. Roast in moderate oven (350) from 40 to 45 minutes, basting frequently with 1/2 cup of fat melted in 1/4 cup of hot water.
When the chicken is done, make a gravy from fat left in the pan, stirring in 2 Tbsp. flour,(to make roux) 1 cup of milk or cream, and the cup of stock- making a Béchamel sauce- made from giblets. Add a few button mushrooms, if desired. Serve the chicken with the gravy poured around it. Serves 6.
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