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. . .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.
- Put it in a heavy pot.
- Sprinkle with salt. . . as you would any roast chicken.
- Sprinkle with Anise. . .I never measure but I would say a good teaspoonful. . .and perhaps even more.
- 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. . .