1 fowl,4-1/4 to 5 lb
1 1/2 qt water
1 onion,small,peeled
1 celery,stalk
1 carrot,scraped
1 parsley sprig
1 tbsp salt
1 tbsp vinegar
FRICASSEE
4 tbsp butter
4 tbsp flour
4 cup chicken stock,heated
2 cup light cream,room temperature
1 cook meat from 4-5# fowl*
1 salt to taste
1 pepper to taste
Directions
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.
Servings: 8 servings
Annie Mae Jones' Chicken Fricassee Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can track the history of meal recipes back into history, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later, there are a couple of interesting cookery books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich people of that time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new spices and herbs was responsible for a surge in books on cooking, the majority of which are now in private collections. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Annie Mae Jones' Chicken Fricassee recipe.
