Well.  It seems like every time I open The Big Table I find another Chicken recipe that sounds too tasty to pass up.  While the method for cooking this one was, shall we say, different, the ‘sauce’ was outstanding!!

The reason I say the method was different is because the chicken is cooked twice.  Fried, then baked.  The ‘sauce’ is poured into the bottom of a roasting pan the fried chicken is then baked OVER the  ‘sauce’ on a wire rack.  I had to read the instructions a couple of times before I realized what Frank Reese was explaining.

Frank is a poultry farmer and comes from a long line of poultry farmers. His mother and grandmother used this dish to feed the groups who came to harvest in the spring and fall.  Fortunately he has pared the recipe down to feed 4 – 6 people rather than 30 or 40.


    2 cups AP flour {I really think 1 cup would be more than sufficient. That’s all I used.}
    1 tsp poultry seasoning {commercial or Frank’s recipe below}
    1 tsp Kosher salt
    1/2 tsp fresh ground black pepper
    1/2 tsp sweet paprika
    8 pieces chicken
    1 cup veggie oil or shortning
    2 Tbl butter
    1/2 cup water
    1 cup heavy cream
    1/2 cup milk

Preheat oven to 325F.

Mix together the flour, poultry seasoning, salt, pepper, and paprika.  Dredge the chicken in the flour mix shaking off the excess before placing on a wire rack.

Fry the chicken in the oil and butter mix in a cast iron skillet over medium until the chicken is golden brown.  This will probably take about 8 – 10 minutes.  It doesn’t need to be completely cooked as you will bake it as well.

Drain off the oil through a fine mesh strainer saving the brown bits.  Return the bits to the skillet, add the water, mix well, and simmer, whisking the whole time, for one minute.  It will become nice and thick.

Pour the milk and cream into the bottom of a roasting pan.  Add in the water/flour mix and stir to combine.  Place a roasting rack over the ‘sauce’ and place all the chicken on the rack.  {This is what I had to read over again to make sure I understood.}  Cover the pan with foil and bake for 2 – 2 1/2 hours until the chicken is tender.

I served the ‘sauce’ over rice but it would be equally good over some mashed potatoes.

The sauce/gravy was outstanding.  The flavor from the baking chicken dripped into the ‘sauce’ below and added another depth of flavor.  I did add just a smidgen of salt and pepper.

Frank’s Poultry Seasoning

    3 tablespoons dried thyme
    2 tablespoons dried rosemary
    2 tablespoons dried marjoram
    1 tablespoon dried savory
    1 tablespoon dried sage
    2 teaspoons celery seeds
    1⁄2 teaspoon dried oregano
    1⁄2 teaspoon ground fennel
    1⁄2 teaspoon ground allspice
    1⁄8 teaspoon cayenne pepper

In a small bowl, stir together all of the ingredients.
The spice blend can be stored in an airtight
container for up to three months.

The recipe is on page 313 of One Big Table, the book I am using this month for Cookbook Countdown.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).