Smothered Yardbird Recipes

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

SMOTHERED YARDBIRD

Steps:

• Preheat oven to 300°. Combine flour, poultry seasoning, garlic powder, and onion powder. Dip each chicken piece in butter-milk and coat well with flour mixture. Melt shortening over medium-high heat until hot and water sprinkled in the pan sizzles. Shake extra flour from chicken and fry 3-4 pieces at a time until lightly browned on all sides. Transfer pieces to a large baking pan (a chicken roaster is perfect). Slice potatoes and carrots about 1/4 - 1/2 inch thick and fry quickly in the same oil until outsides are crisp, but not cooked all the way through. Remove with slotted spoon and add to chicken in roaster. Pour out all but 2 tablespoons of the oil, add onion, and cook until just soft. Combine soups, water, and seasoning; add to pan and stir until mixed and warm. Pour soup and onion over chicken and vegetables. Bake for 2 1/2 -3 hours, until meat is tender and gravy is bubbling. Note: You may choose to cover the chicken in the oven if it will be unattended for much of the cooking time or if the gravy starts to develop a tough surface. Cover for half of cooking time, or occasionally simply stir the meat down into the gravy.