Preheat oven, cook bacon with the lid on or off until brown. Add onions, cook until transparent. Add salt and pepper to flour. Coat chicken with flour mixture, turn chicken in bacon grease, put first layer bone side down. You can add other layers until oven is 3/4 full. Put on lid, cover with coals, check often. When chicken begins to brown, stir with spatula putting bottom pieces on top as much as practical. When drum sticks begin to look shriveled, chicken is done. Cook slowly after turning. NOTES : I like to season chicken with added herbs and spices. To begin I choose a wheat pancake mix. Wheat and honey is my favorite. To a 2 pound pancake mix, I add 1/2 cup salt, 2 tablespoons brown sugar, 2 tablespoons black pepper, 3 tablespoons chili powder, 2 teaspoons garlic powder, 2 teaspoon onion powder, 1 teaspoon sage, 1 little clove garlic, some cayenne seasoning for zest and any other spices or herbs that suits your fancy. Coat your chicken generously with this mixture and get rave ratings. Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by email@example.com (Iris E. Dunaway) on Jun 9, 1997
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|Serving Size: 1 Serving (1330g)|
|Recipe Makes: 1|
|Calories from Fat: 1867 (57%)|
|Amt Per Serving||% DV|
|Total Fat 207.4g||277 %|
|Saturated Fat 62.3g||312 %|
|Monounsaturated Fat 87.5g|
|Polyunsanturated Fat 37.9g|
|Cholesterol 791.5mg||244 %|
|Sodium 1895.6mg||65 %|
|Potassium 2376.8mg||63 %|
|Total Carbohydrate 126g||37 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 120g|
|Protein 205.2g||293 %|
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Calories per serving: 3253
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