Annie Mae Jones' Chicken Fricassee
Keys: Main Dish Poultry
Yield: 8 Servings
Ingredients:
1 x Fowl,4-1/4 to 5 lb
1 1/2 qt Water
1 x Onion,small,peeled
1 x Celery,stalk
1 x Carrot,scraped
1 x Parsley sprig
1 tbl Salt
1 tbl Vinegar
----------------- FRICASSEE ----------------
4 tbl Butter
4 tbl Flour
4 cup Chicken stock,heated
2 cup Light cream,room temperature
Cook meat from 4-5# fowl*
Salt to taste
Pepper to taste
Method:
Place the fowl in a large pot with water and bring to a full boil; skin
surafce of water until clear. Lower heat and add remaining ingredients
except vinegar and let gently simmer until chicken is sufficiently
tender to remove easily from bone. Remove chicken and let stand until
cool enough to remove meat and skin from bone. Add bones and vinegar to
stock in pot and let simmer an additional hour. Cool, then strain into a
large bowl and add chicken meat. Refrigerate until fat comes to surface;
remove and discard fat.
*** TO MAKE THE FRICASSEE
***
* - cut into bite-sized pieces.
1. Melt the butter in a large, heavy saucepan or deep skillet and stir
in the flour. When bubbly, slowly add the heated chicken stock,
stirring. Add cream and continue to cook, stirring until sauce is thick.
Add chicken meat and cook, stirring a final 5-10 minutes.
2. Southerners usually serve fricassee over cooked white rice, but it is
also great over baking-powder biscuits with a thin slice of baked ham
placed on each biscuit half before the fricassee is spooned over.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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