MARYLAND FRIED CHICKEN WITH CREAM GRAVY Serves 4
		INGREDIENTS 1 1/2 to 2      pounds lard, or substitute 3 to 4 cups vegetable oil A 2 1/2 to 3      pound chicken, cut into 8 serving pieces 2 1/2      teaspoons salt      Freshly ground black pepper 1/2      cup plus 2 Tablespoons flour 1      cup milk 1      cup heavy cream INSTRUCTIONS Preheat the oven to its lowest setting. Then line a large shallow baking dish with a double thickness of paper towels and place the dish on the middle shelf of the oven. Melt 1 1/2 pounds of the lard over high heat in a heavy 10-inch skillet at least 2 inches deep or in a large heavy saucepan. When melted the fat should be about 1 inch deep; if necessary, add more lard. Or pour he vegetable oil into a comparable skillet or saucepan to a depth of 1 inch. Heat the fat until it reaches a temperature of 375 degrees on a deep-frying thermometer, or until it is very hot but not smoking. Pat the pieces of chicken completely dry with paper towels and season them on all sides with 2 teaspoons of the salt and a few grindings of pepper. Dip each piece of chicken in 1/2 cup of the flour, turn to coat it evenly, and vigorously shake off the excess flour. Fry the chicken thighs and drumsticks, starting the pieces skin side down and turning them frequently with tongs, for about 12 minutes, or until they color richly and evenly. To be sure that the bird is cooked to the proper degree of doneness, lift a piece from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the pieces for 2 or 3 minutes more. As they brown, drain the pieces of chicken in the paper-lined dish and keep them warm in the oven. Then fry the wings and breasts, in two batches if necessary to avoid crowding the pan. The white meat pieces should be fully cooked in 7 or 8 minutes. When they are brown, add them to the dish in the oven. Pour off all but a thin film of fat from the pan and in its place add the remaining 2 tablespoons of flour. Mix well. Then, stirring the mixture constantly with a wire whisk, pour in the milk and cream in a thin stream and cook over high heat until the gravy comes to a boil, thickens lightly and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the taste of flour. Add the remaining 1/2 teaspoon of salt and a few grindings of pepper and taste for seasoning. Arrange the chicken on a platter and pour the cream gravy over it, or ladle the gravy into a bowl or sauceboat, and serve at once.