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OF THE 1940'S & 50'S





Grandma Stella's Garlic Chicken

Submitted by: Jodi T of Jackson, MO

2 1/2 to 3 lbs. of your favorite chicken parts
minced garlic (to taste...I use about a head of Pureed cloves of garlic)
1 stick real butter (No substitutions)
salt pepper
water to cover chicken
extra wide egg noodles (cooked)

I cook this in a large cast iron chicken fryer given to me by my late Grandma Pearl.   Whatever pan you use must be deep enough to eventually hold all the chicken which will then be covered with water.  It should have a lid that can somehow be vented.

Melt the stick of butter in your frying pan.  Add the garlic and enough salted and peppered chicken parts to cover the bottom of the pan.  Continue to add and remove chicken parts until all are browned to your liking.  Put salt and pepper on all the pieces again and return them to the pan. I've found that you will need more salt than you'd think because the water that you add will dissipate the salt.   After returning all the chicken to the pan cover it with water. Bring this to a boil then cover the pan (venting the lid a little) and turn down to a simmer.

I cook this  anywhere from 45 minutes to an hour (this part is very forgiving if you find yourself caught in a long phone call or someone skins a knee).  I make extra wide egg noodles to finish. Put the noodles in a deep bowl and ladle the garlic "gravy" over them.  Place your favorite chicken pieces on top or onto a side plate.  This makes an excellent although somewhat sticky main meal. I sometimes remember to put moist towelettes at the table.  Along with a simple salad & perhaps some rolls it's just plain delicious. Enjoy!!

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