Clean, wash, wipe, and joint as already directed. Fry a dozen slices of fat pork in a broad pot, then a sliced onion until brown, lastly the jointed chicken dredged with flour. Turn the pieces often to brown them equally. When they are well colored add just enough hot - not boiling - water to prevent burning. If you have a little stock or consomme it is better still. Half a cupful is enough. Cover closely and cook slowly until tender.

Lay the chicken in order upon a dish, cover and keep hot while you stir into the gravy two tablespoonfuls of brown roux and a teaspoonful of caramel for coloring, with paprica and minced parsley to taste. Boil up and pour over the chicken.