• 1 large chicken, cut up
  • 2 to 3 Tbsp. flour
  • ¼ c. sifted flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • ¼ c. milk
  • salt, pepper and flour


Sprinkle chicken pieces with seasonings and roll in flour. Brown in hot fat. Transfer chicken into kettle; add enough water to cover and simmer until tender. Remove chicken and keep hot. Blend in table-spoons of flour with a little water; add some of the hot chicken broth and then combine with the rest of the broth. Stir until thickened. Add more seasonings if needed.

Servings: 4