Gussy’s recipe was one of Gussy and Ethan’s favorites. They were from the deep south and care of the family children in our early youth. Gussy was the cook but this was Ethan favorite meal.
Truly the flavor of the deep south. This is a family favorite and the most requested dish because every loves it. It is also my wife favorite comfort food. Katherine browned the pieces in a fry pan then transferred all to a oven proof casserole with lid. Turn the chicken once half way through the cooking cycle. Thicken sauce at the end with additional flour with the casserole on a burner. (I use a Dutch oven pan for both operations and less mess.)
Pre-heat oven to 375 F.
1 Free range chicken, whole, cut up (4 1⁄2 pounds)
1⁄4 pound butter (1 stick)
Flour
Salt
Pepper
Whole milk ( comes half way up on the chicken, before cooking.)
1 cap full of Kitchen Bouquet (optional) to darken
Cut up bird into pieces, dust each piece in flour, sauté at 350 in butter in a large skillet or Dutch oven equipped with a lid until each side is lightly colored. Add pepper and a little salt. Cover chicken at least 1/2 way up with milk and scrape bottom of pan to loosen bits. Reduce heat to sim- mer. Cover and bring to a boil. Once boiling, transfer pan or Dutch-oven to a hot oven to bake. After 30 minutes remove chicken, turn chicken pieces over, scrape bottom of pan to prevent stick
ing. Recover and bake another 30 minutes until chicken is done. Place pan on a burner, remove lid, thicken gravy with additional flour as needed over medium heat (you may want to remove a few pieces of the chicken to a platter while you do this.) The sauce with be thickest once the additional flour has cooked a bit. Test the salt level and correct if needed. If you want to darken the sauce a bit use a half cap full of Kitchen Bouquet (1/4 teaspoon).
Serve over plain steamed rice with fresh green peas.
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