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Chicken Fricassee

3 pounds chicken 1 onion 2 cloves bay leaf 1 teaspoon salt cup chopped salt pork fat or other fat cup flour Singe, draw and disjoint a 3-pound chicken. Wash and rinse carefully. Put into a saucepan with 1 quart of water, 1 sliced onion with 2 cloves pressed into it, bay leaf and salt. Simmer slowly until tender. Remove chicken, dredge the pieces generously with the flour, salt and pepper, and brown in the salt pork fat or other fat in a frying pan. When the pieces of chicken are nicely browned on both sides, add the stock in which the chicken has been cooked. If the gravy is not thick enough, add flour thickening to it. Season to taste. Arrange the browned chicken on a platter. Pour the gravy over it. Surround with a border of boiled rice. This is a good way to utilize fowls which need long, slow cooking to make them tender.