Ingredients

• 1/2 teaspoon paprika
• 2 1/2 pound chicken
• 4 tablespoon flour
• 4 tablespoon fat, (lard and butter)
• 2 teaspoon salt
• 2 tablespoon water

Directions

1. Cut the legs from the body, break the joint at the thigh and cut in two.
2. Cut off the neck and wings.
3. Break the breastbone and cut in two lengthwise.
4. Break the back in two pieces lengthwise, if desired.
5. Plunge the pieces into cold water and allow to drain.
6. Sprinkle each piece with salt and paprika, and roll in flour place the fat in a frying-pan.
7. When very hot add the chicken.
8. Allow all the pieces to brown thoroughly; cover the pan with a lid and add the water, lower the fire and cook over a moderate fire for thirty minutes.
9. Turn frequently to prevent scorching.