Pani (Sticky) Chicken or All Virgins please report to the altar for further instructions!

What the hell is Pani? Well, after all these years (although I'm convinced right now, this is not the meaning that my mom and Uncle Bill meant) Pani is the plural form of the Czech word panna meaning "Virgin". So here we have it... Virgin Chicken! I REALLY have to call or email Billiam of Tell ( Uncle Bill) and ask, what I suspect is it was supposed to maybe mean something closer to Bosia ( there goes my bad polish spelling again that google is not helping me with) All I know is that Virgin Chicken Pan Drippings make some of the best gravy around! The skin is crisp, sticky and the meat is incredibly moist. And according to mom's cookbook, this recipe comes from the kitchen of Uncle Bill!

Brown chicken pieces in Canola oil or Crisco. Move chicken to baking pan, add a LITTLE bit of water to pan drippings in fry pan, stir, pour pan juices over the chicken. Cover with foil and bake at 350 degrees for 60 to 90 minutes, depending on size and amount of chicken.

* I NEVER remember mom making it this way. She used to take the raw chicken, throw it on a pan, no foil, MAYBe put a little butter on each piece, used a little season salt and MAYBE garlic powder, a little pepper if she was in the mood, sprinkled on top of the chicken and put it in the oven at 350 degrees until the juices ran clear from the chicken!

** Take 4-6 T. of the drippings from the baking sheet (depending on how much gravy you want to make) put in a sauce pan with equal amounts of flour making a roux. Cook the roux until the blonde stage. ( or until the flour smell goes away and it smells almost nutty) Add 2 chicken bouillon cubes or chicken base to taste or add chicken broth ( or water if using base or bouillon) until you have a nice gravy consistency. Add salt and pepper to taste. Turn on low and simmer 5- 10 minutes, adding more liquid if needed. If you want a richer gravy, add a little cream or half and half near the end. Put dry or fresh parsley in for flavor and color. Also a squeeze of fresh lemon juice is nice as well, to taste. Serve this dish with white rice and green beans.