1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.
1 Cup of Rice 2 Cups of Water or Stock 1/2 teaspoon salt (if desired) 1 tablespoon butter (if desired) 1 Egg for each cup of rice
Prepare rice: 1. Bring the water to a boil. 2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once. 3. Cover the pot and return the water to a boil. 4. Immediately turn the stove down to simmer and cook about 15-20 minutes.
Rice is usually done when the water is completely absorbed.
1/2 cup chopped onion 2 stalks celery, chopped 1 carrot, diced 1/4 cup butter 1 1/2 tablespoons all-purpose flour 1 tablespoon curry powder 4 cups chicken broth 1 Granny Smith apple cored and chopped, with the peel on 1/2 cup, cooked white rice 1 cup cooked, diced chicken 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon dried thyme 1/2 cup heavy cream