I made this the other day. . .and Stuart still remembers saying as a young boy. . . how much he liked it. The wonderful aroma in the kitchen can be smelled outside and the flavour is truly delicious.
I'm sure that every good Mennonite woman has her own way of making this and I'd love to know how you do it.
- 1 chicken, cut up into pieces with the bone and skin
- Anise Seed
- Cut up your chicken if it isn't already.
- Arrange it in a single layer in a heavy pot or roasting pan.
- Sprinkle with salt as you would any roast chicken.
- Sprinkle with anise seed. I never measure but I would say several teaspoons.
- Put the lid on and bake in the oven at 325 for 2 1/2 hours.
- Half way in between, I turn it over to give the skin side a good caramelizing.
- Remove the chicken to a serving plate and cover with foil to stay warm.
- Sprinkle a tablespoon of flour into the pot with the drippings.
- Stir on medium heat until bubbly.
- Add 1 cup of milk and continue to stir until bubbly. Add more milk to make the consistency that you enjoy for sauce.
- Serve with roasted potatoes or mashed potatoes.