- 1 fowl, 3 ½1 to 4 pounds, cut into 16 pieces
- Render chicken fat in a heavy casserole until most of the fat is melted. In 1 tablespoon of the fat slowly wilt onion until limp, about 15 minutes.
- Dry chicken pieces. Set aside breasts and liver, and cook the rest of the pieces together with onion in a covered pan