Old-Fashioned Fried Chicken And Gravy

• 2 small chickens, cut in 8 pieces, backbone removed (save liver and gizzard for another use)
• 1 1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 1/4 tsp. pepper
• 2 Tbsp. butter
• 1 Tbsp. flour
• 3/4 c. chicken stock
• salt
• 1/4 c. light cream
• pepper
• 1 c. vegetable shortening and 1 c. lard or 2 c. lard

1. Wash chicken; pat dry.
2. Place flour, salt, mustard and pepper in a large paper bag; shake bag to blend ingredients.
3. Drop chicken in bag and shake vigorously until thoroughly coated.
4. Preheat oven to warm and place in a large baking dish lined with paper toweling. Heat the shortening or lard in a heavy 10 to 12-inch skillet.
5. The fat should fill skillet 2-inches.
6. Add more shortening, if necessary.
7. Place over moderate heat and when fat is hot enough, start frying chicken.
8. Start with legs first, as chicken is done, remove from frying pan and place into pan in oven.
9. Cook all the chicken.
10. Let chicken remain in the oven while preparing gravy.

chickens, flour, salt, dry mustard, pepper, butter, flour, chicken stock, salt, light cream, pepper, vegetable shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465550 (may not work)