Cut fryer into: 2 drum sticks, 2 thighs, 2 wings, 2 breasts, halve the back, neck. (You
can also use pre-cut chicken pieces.)
Cut giblets (liver, heart) into tiny pieces - keep separate.
In a supermarket sized plastic bag (double bag) place a hefty cup of flour, add approx.
¾ tsp. Salt and pepper. Shake vigorously to mix thoroughly. Place half the cut pieces
into bag, shake, and coat thoroughly.
In large skillet or 5 quart saucepan, place margarine and olive oil, heat, but do not
burn. Brown cut pieces thoroughly, you may have to turn several times. Remove and drain in
large bowl with paper towels. Repeat with remaining chicken.
Place cut giblets, marjorum (about ½ tsp.) Rosemary (about ¾ tsp.) Add crushed garlic
in hot skillet and brown thoroughly, stirring constantly. Lower heat.
Add 4-5 cans tomato sauce and equal amount tap water. Add wine, stir well. Place
browned chicken back into gravy, cover and simmer for about 1 hour.
Remove chicken from gravy and place in bowl. In small jar, place 3 tablespoons of
leftover flour/salt/pepper mix with about 4 times as much water. Shake vigorously, then
thicken still cooking gravy by adding small amounts of flour/water mix and stirring
continuously. Lower heat and replace chicken, cover.
In 5-quart saucepan, fill halfway with water, add 1 tsp salt, bring to boil, lower
heat.
Gently sprinkle corn meal, a little bit at a time, stirring low speed with a wooden
spoon or electric hand mixer. Continue this procedure, little bit corn meal, stirring
continuously. Keep this up until mix is very thick and becomes difficult stir. Remove from
heat. On large cutting board, dump polenta in one smack until most is removed from pot and
formed into loaf. Slice generously, cover with gravy and enjoy.
My Note: My father uses the term "gravy". I prefer "sauce".