MY Grandmother would:
Parboil the chicken, and then
Pan fry it in a cast iron skillet in 2 to 4 inches of butter!
Wonderful!


"Brick" > wrote in message
...
> Had to do some doctoring yesterday and by the time I got home late in
> the afternoon I was hungerier then a chained up dog. I wolfed down
> a little turkey pot pie to dampen the hunger pangs while I did some
> thing new with some chicken hind quarters. I got as much moisture off
> as I could with paper towel and then slathered them good with melted
> margerine (Parkay). I was out of real butter. Then I dredged them
> good in seasoned flour (Just Kosher salt and pepper) and put them
> into a 400° oven for 40 minutes. I wish I'd had time to smoke them
> in the pit. That was just about the best chicken I've had since my
> grandmother died. Perfectly done. Falling off the bone tender and
> the skin while not crispy, was quite tasty anyway.
>
> Brick (Gonna smoke the next batch at about the same temp)
>
> --
> "Giving violent criminals a government guarantee that their intended
> victims are defenseless is bad public policy."
> - John Ross, "Unintended Consequences"
>
>