Marinated Fried Whole Chicken

If bitter, Seville orange juice is not available, the juice of sweet oranges can be mixed with a little lemon juice to use as a substitute.

To serve 4
two 2 lb. chickens, split down the back and flattened
1/2 lb. lard
2 cups flour, or thin crepe batter
1 cup heated Seville orange juice (optional)

Marinade
1/3 C UP dry white wine
1/3 CUP wine vinegar
1/3 CUP Seville orange juice
ground allspice
cayenne pepper
salt
large onion, thinly sliced
1 tbsp. fines herbes

Place the flattened chickens in a dish with the marinade liquid, and season with the spices and salt. Add the onion and fines herbes, and marinate for 2 to 3 hours. Turn the chickens in the marinade several times so that they are thoroughly flavored, then drain them. Flour the chickens, or coat them with very thin batter, and fry them in the lard until they turn an attractive golden brown. The authentic sauce to serve with this is heated orange juice; or you can boil up the marinade, strain it and serve that as the sauce.