Chicken with Anise Seeds

I first began to enjoy this delectably flavoured and scented chicken when the invitations to my inlaws-to-be began. I began to make in immediately upon marriage as it is . . .truly one of the easiest chicken dishes to make. It can be made with a younger chicken, purchased already cut up, or you can buy a roasting chicken, and cut it up yourself. The reason to cut it up is so that all the parts have equal "roastablity" against the roasting dish.

I made this the other day. . .and Stuart still remembers saying as a young boy. . . how much he liked it. The wonderful aroma in the kitchen can be smelled outside and the flavour is truly delicious.

I'm sure that every good Mennonite woman has her own way of making this and I'd love to know how you do it.

Roasted Chicken with Anise

1 chicken, cut up into pieces with the bone and skin
salt
Anise Seed

Cut up your chicken if it isn't already.
Arrange it in a single layer in a heavy pot or roasting pan.
Sprinkle with salt as you would any roast chicken.
Sprinkle with anise seed. I never measure but I would say several teaspoons.
Put the lid on and bake in the oven at 325 for 2 1/2 hours.
Half way in between, I turn it over to give the skin side a good caramelizing.
Remove the chicken to a serving plate and cover with foil to stay warm.
Sprinkle a tablespoon of flour into the pot with the drippings.
Stir on medium heat until bubbly.
Add 1 cup of milk and continue to stir until bubbly. Add more milk to make the consistency that you enjoy for sauce.
Serve with roasted potatoes or mashed potatoes.