2 small chickens, each cut into
250g/9oz plain flour
1 teaspoon salt
1⁄2 teaspoon mustard powder
1⁄2 teaspoon ground black pepper
For the gravy
25g/1oz butter melted
1 tablespoon plain flour
175ml/6fl oz chicken stock
50ml/2fl oz single cream
salt and freshly ground black pepper
• Wash each piece of chicken under cold running water. Pat dry with
• Put the flour, salt, mustard and pepper in a large bag. Shake to blend
the ingredients. Drop the chicken pieces into the bag a few at a time,
and shake the bag vigorously until each piece is thoroughly coated.
Remove the chicken pieces from the bag, and shake off the excess flour.
• Heat the lard in a heavy frying pan over a medium heat. The fat should
fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
• When the fat is hot but not smoking, begin frying the chicken. Put in the
thigh and legs first, and cover the pan. Lift the cover occasionally to
check that the chicken is not burning. When it turns a dark brown, flip
each piece over, cover, and again cook until dark brown. Cook the
other chicken pieces in the same way.
• To make the gravy, pour out the frying fat from the pan and replace it
with the butter, then stir in the flour. When bubbly, stir in the stock and
cream, and cook until the sauce thickens. Season with salt and pepper.
Serve the sauce separately.