Banche Tyler's Fried Chicken and Brown Gravy
Blanche Tyler was my mother. And as many people of my generation say, "my mother could fry the best chicken I ever tasted", and she could. I know what she did, I watcher her many times and I know that this is her recipe. Mine never tastes as good as hers did. She always used fresh chickens, never frozen. Good luck to you. I hope you enjoy as much as I did.
2 fryers, cut into frying pieces
2 teaspoons salt
1 teaspoon pepper
2 thick slices of bacon
2 cups Crisco
Cut 2 fresh chickens into 10 pieces (2 wings, 2 thighs, 2 breasts, 2 drumb sticks, 1 bonnet and 1 back also save neck, gizzard and liver). Rinse pieces in cold running water and place them in a large bowl with 1/2 cup salt dissolved in ice water. Soak for at least 2 hours in refrigerator. Remove chicken from water and pat dry. Place bonnet, back and neck in a sauce pan, cover with water and simmer until tender. Salt and pepper each piece of chicken. Dredge in flour heavily seasoned with salt and pepper. Refrigerate chicken (while you are gone to church). Heat 2 #10 skillets and add 1 cup of Crisco and one thick slice of bacon to each skillet. When bacon is sizzling, dredge each piece of chicken a second time and place it directly into the pan. Grease should come half way up the pieces of chicken. Remove bacon when it is done, do not allow to over cook or it will make the grease and the chicken have a burnt flavor. Fry over medium heat until just past golden brown (when the little crispys of dark brown are beginning to form) turn the chicken and brown on the other side. Meanwhile, make small slits in the gizzard and trim the thick skin around the edges. Dredge in flour and add to the pan when you turn the chicken. Dredge the liver and add to the pan when the chicken is almost browned on the second side. The chicken should be moist and tender inside and at t temperature of 170 degrees while dark and crispy on the outside.
Gravy:
Remove all of the oil except for 6 tablespoons, leaving as many little brownies in the pan as possible. Add 6 tablespoons flour and brown flour until the color of a roasted peanut. Add chicken stock and enough milk to thin the roux to the desired consistency. Check seasoning, add salt and pepper if necessary.