1/2 cup flour
2 teaspoons salt
1 teaspoon paprika
2 broiler chickens, about 2 1/2 pounds each, cut up
3 tablespoons fat
1/4 cup water
1/2 cup concord grape jelly, partially melted
1/4 cup dry sherry wine
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter
1/3 cup fat, preferably chicken fat
1 egg yolk
1/2 cup hot water
1. Preheat oven to 425 degrees F. Prepare Chicken: Sift flour, salt and paprika into paper bag; add pieces of chicken; shake well. In large skillet, cook chicken in hot fat until golden brown. Add water, cover and steam until tender and no liquid remains, about 15 minutes. Remove from skillet and arrange attractively in baking dish. In small bowl dilute jelly with wine. Add jelly mixture to chicken.
2. Meanwhile, prepare Short Dough: Onto wax paper, sift together flour, salt and baking powder. In medium bowl, combine fat, egg yolk and water, mixing with fork until fat is in pieces the size of peas. Stir into dry mixture, blending well, and knead on lightly floured surface.
3. Pat out to 1/2 inch thickness and to the size of baking dish, and place over chicken. Bake in a oven about 35 - 40 minutes, or until toping is baked. Turn out onto serving platter.
In the following recipe, when cutting up the chicken leave thigh and drumstick in one piece, remove bony rib and split breasts down center.