Jeanette Price Vaughan
Cut up 1 large frying chicken. Combine 1 cup flour, 1 tsp salt and pepper to taste. Heat about 1 inch of Wesson oil in large skillet. Cook all chicken pieces in flour mixture and brown in skillet, no need to cook it done. When brown, drain all grease or oil off. Put back on stove and cover the chicken with water. Put a tight lid on and simmer 45 minutes to 1 hour. Stir several times, add more water, if needed. Also taste, may need more salt and pepper. Serve over rice or mashed potatoes. Seems like Mama used to cook “old” chickens something like this to make it tender.