2 frying chickens, quartered (about 2½ lbs. each)

1 cup milk

4 cups shucked small oysters, drained

Salt and pepper to taste

2 cups light cream

½ cup butter or margarine

Wash chicken pieces and dry on paper towel. Season with salt and pepper. In a skillet saute chicken in butter turning occasionally, until pieces are brown on all sides. Place chicken in a baking dish, pour milk over. Cover and place in preheated moderate oven (375 F.) for 45 minutes. Baste pieces occasionally. Add oysters and cream; Cover and bake 15 minutes longer. Arrange chicken pieces on hot platter. Pour oysters and cream over chicken.