Smothered Chicken

Cut the chicken into 4 portions, separating the legs, thighs, and breasts.

Season all chicken pieces generously with salt on both sides.

Mince the garlic finely.

Heat the lard in a large heavy-bottomed pot or skillet over medium-high heat.

Place the chicken pieces in the hot lard, skin-side down, and let them brown without moving for 3-4 minutes until the skin is golden.

Turn the chicken pieces over and brown the other side for 3-4 minutes.

Scatter the minced garlic over the chicken pieces and stir gently to distribute.

Reduce heat to medium-low, cover the pot with a lid, and simmer the chicken for 30-35 minutes until the chicken is cooked through and very tender, basting occasionally with the pan juices.

Remove from heat and serve the smothered chicken with its pan juices spooned over the top.