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1. Wash the chicken pieces under cold running water and pat them thoroughly dry with paper towels. Sprinkle the pieces with salt on all sides. Put the cup of flour in a sturdy paper bag.
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2. Drop the chicken into the bag a few pieces at a time and shake the bag until each piece is thoroughly coated with flour. Remove the chicken pieces from the bag and vigorously shake them free of all excess flour.
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3. Lay them side by side on a sheet of wax paper. Preheat the oven to 200° and in the middle of the oven place a shallow baking dish.
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4. Over high heat melt the lard or combined lard and shortening in a 10- or 12-inch heavy skillet. The fat should be ¼ inch deep. If it is not, add a little more.
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5. When a light haze forms above it, add the chicken pieces, starting them skin side down. It is preferable to begin frying the legs and thighs first, since they will take longer to cook than the breasts and wings.
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6. Cover the pan and fry the chicken over moderate heat for about 6 to 8 minutes, checking every now and then to make sure the chicken does not burn.
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7. When the pieces are deep brown on one side, turn them over and cover the pan again. Transfer the finished chicken to the baking dish in the oven and continue frying until all the pieces are cooked. Keep the chicken warm in the oven while you make the gravy.
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8. CREAM GRAVY: Pour off all but 2 tablespoons of fat in the frying pan. Add 2 tablespoons of flour, and stir until the fat and flour are well combined. Pour in the chicken stock and ½ cup of the light cream, and cook over moderate heat, beating with a whisk until the gravy is smooth and thick.
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9. If it is too thick for your taste, stir in the remaining cream to thin it. Strain it through a fine sieve if you wish. Taste for seasoning, then pour into a heated gravy boat and serve with the fried chicken arranged attractively on a heated serving platter.
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