Southern Barbecue Chicken(Farm Journal Cookbook, Circa 1959) - cooking recipe

Ingredients

8 to 10 roasting chickens (about 40 lb.)
2 lb. sifted flour
5 Tbsp. salt
5 Tbsp. pepper
3 lb. shortening

Preparation

Cut chicken into serving pieces.
Wash well and pat dry.
Put giblets to stew in 1 quart salted water.
(Will use this broth in barbecue sauce to follow).
Put flour, salt and pepper into paper bag.
Shake chicken in flour, a few pieces at a time.
Saute chicken pieces until golden brown on both sides in hot shortening in heavy skillets.
Arrange pieces in open roasting pans.
Add giblets.
Pour barbecue sauce over chicken.
Bake in moderate oven (350\u00b0) for 1 1/2 hours, basting frequently.
(No harm in baking chicken a little longer, the flavor actually improves).
Makes 50 servings.