You might want to substitute the following in one of the Oven Meals:

Large young chicken, cut into individual servings, seasoned with salt and pepper. Let stand an hour if convenient. Dip in cold milk and dredge in flour. Fry slowly in hot fat, 1/4 cup butter and 1/4 cup lard or vegetable fat, till well browned. Add 1/2 cup hot water; cover pan and put in preheated oven for about 1 hour or till tender.

This method can be used on much larger older chickens than are ordinarily considered suitable for frying.

If very crisp crust is desired, just before serving, while making delicious chicken gravy from drippings, toast cooked chicken pieces in your broiler for a few minutes.