Mama Nel’s Chicken
(serves four with leftovers)
1 large chicken
1 cup flour
seasonings to taste: garlic salt, onion powder, dried basil, thyme, cayenne, Fox Point, celery salt, what you like!
3 tbsps vegetable oil
4 sprigs fresh rosemary
Quarter the chicken by removing its backbone, then separating the breasts/wings from the legs. Throw the backbone in a pot with an onion and a carrot, to make stock.
In a plastic bag without holes (!) thoroughly toss together the flour and seasonings. Place the chicken pieces in the bag, hold the top closed tightly, and shake gently till all the chicken pieces are coated in the flour. Pour the vegetable oil in a large oven-proof dish, large enough to hold all the chicken pieces in one layer. Place the rosemary sprigs in the oil and place a chicken piece, skin side down in the vegetable oil on top of a rosemary sprig. Bake at 425F/220C for 30 minutes, then turn each piece over and bake for another 20 minutes.
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Americans my age will recognize this as a homemade version of Shake ‘n Bake, a staple of my childhood. And while it’s seemingly impossible to find out what’s actually in the original mix, I would be willing to bet there’s a lot of sodium in one form or another, some MSG, and sugar. Not in my recipe.
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