Smothered Chicken Virginia Style -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Smothered Chicken Virginia Style recipe was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
For this classic Native American Smothered Chicken Virginia Style you will need
1 chicken
2-3 Tablespoons of sweet unsalted butter-1/4 of a pound a minimum
1 pinch of kosher salt
1 pinch of black pepper
1 Tablespoon of flour
1 cup of sweet fresh milk
1 Tablespoon of fresh green parsley
This is traditional style of cooking chicken in the state of Virginia since 1908. In Vladikavkaz this chicken is called -Chicken Tabaka.- this is the national way of cooking chicken in the Caucasus Mountains for centuries.
Singe a broiling chicken and split it into two parts down the back; Clean and wipe the chicken with a damp paper towel, but do not place it into water. Break the breast bone of the chicken with a potato masher, and place in a baking pan with the skin side up.
Spread the breast generously with butter using at least one quarter of a pound. The best way to butter the chicken- is to cut the cold butter into tiny bits of a size of your fingertips and push the butter under the skin of the chicken. Sprinkle the chicken lightly with salt and pepper and put a small cupful of water in the pan- let the chicken simmer in some juice.
Cover the skillet tightly and put in a moderate oven for half an hour. basting frequently,- then remove the cover of the skillet and turn the chicken upside down, recover and cook for thirty minutes longer- until nicely soft. Place the chicken onto a hot platter, then remove the pan to the top of the fire and stir into the juice one tablespoonful of flour, make into the roux liquor, stirring the sauce until smooth and brown.Then you finish the sauce with adding a cupful of milk into the rough and again stirring it until the boiling point is reached and it is nicely thickening. Season your sauce to taste- to our knowledge- only salt is the best. Strain the sauce through the sieve and pour the sauce over the chicken. Serve your chicken smoking hot, and garnish with the fresh green parsley, nicely chopped.