5 to 6 pounds fresh fryer parts
1/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups chicken broth
1/4 cup light cream
2 tablespoons finely minced, crystallized ginger
Shake chicken a few pieces at a time in a paper bag with flour, ginger, salt and pepper.
In a 10 or 12-inch enamel skillet or casserole, brown the pieces skin side down in melted butter for about 10 minutes over moderate heat. Turn and brown 10 minutes more. Cover pan and simmer until done, about 10 minutes. Remove chicken and keep warm.
Add 3 tablespoons flour to juices in skillet. Heat and stir about 5 minutes. Add chicken broth and cream. Stir until smooth and thickened. Season with salt and pepper and more ground ginger, if needed. Pour sauce over chicken on serving platter. Garnish with parsley and crystallized ginger.