Fried chicken

ARTS ! 

This is the chicken that the guy chopped up in five seconds and bagged so I wouldn't have to touch it. The backbone segment is included too so I have that for stock. I didn't touch that either. 

The spices were seeds that were crushed in a heavy morter mortor mortar and pedestal pistol pestle.

I kept the lid on the cast iron pan. It is very heavy. There was not much oil but a lot of liquid was released during cooking. The pieces braised on moderately low stovetop heat for forty-five minutes. Turned once.