From Lois Mitchell.
The smell of this dish reminds me of home.
1 tablespoon salt
1 tablespoon pepper
3 or 4 tablespoons of flour
1 stick of butter
Essenhaus Homestyle Noodles (Grandma made hers from scratch but never wrote down the recipe)
Cut a whole chicken (when cutting the breast, cut sideways instead of lengthwise - making 4 pieces of white meat; I think that they taste better). Put chicken in a pot and cover with water and one tablespoon of salt and pepper to taste.
Cook until chicken is just tender. Make a thickening of 3 or 4 tablespoons of four mixed well with milk and stir into pot, let cook until smooth, then lift out chicken pieces with a slotted spoon. Have ready a zip-lock bag with flour. In large skillet, put a stick of butter and 2 tablespoons of Crisco. Put chicken pieces in bag and roll to coat chicken with flour. Then melt the butter and Crisco in the skillet and add chicken pieces and brown all all sides. Place chicken in oven and bake for 1 hour at 350 degrees. Use the thickening from the stew pot to cook noodles or you can put the chicken in another pan to bake and put the thickening in the skillet to make gravy. This is also the same method she used for cooking squirrel, rabbit and turtle.