Evie Davis
6 servings
- 14 pieces of chicken
- 1 stick butter
- ¼ cup oil
- salt, pepper, oregano
- juice of 2 lemons
- cornstarch
Liberally sprinkle chicken with salt, pepper and oregano. Heat butter and oil together until butter is melted. Pur half into 2 shallow baking pans. Place chicken in pans without over crowding. Mix remaining butter mixture with the lemon juice and baste. Baste several times during baking with drippings in pan. Bake 1 ½ hours at 325. Chicken should be nicely browned and well done.
To make a lemon gravy place chicken on a platter and keep warm in oven. Put all the drippings in one pan, add two cups, approximately, of water and keep on medium heat. Make a roux of 4 T. cornstarch in ½ cup water (again, approximately) and stir into the drippings. Continue to stir, bring to a boil and simmer for about 5 minutes, stirring occasionally. You may need to add more water or cornstarch. Experiment…the results will be tasty!
Eat On Edgecliff 