Clean and cut up a fowl. Cover with boiling water and let boil 5 minutes. Simmer until meat is tender. Remove chicken from kettle and place pieces in hot, greased frying pan. Saute until browned. Put on platter. Melt 4 tablespoonfuls chicken fat in pan. Add 4 tablespoon-fuls flour. Stir and let bubble up. Add 2 cups chicken stock, stir and let boil until thickened. Pour over chicken on platter.