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
It is quite feasible to track the history of transcribed cooking instructions back into distant history, certainly as far as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius recounts how the cooks of his times were skilled in the use of many spices, including a few that will be familiar to modern chefs for example basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including basil and rosemary. These new foods and spices created an explosion in books on cookery, some of which still exist in private cookery archives. Like it or not, the introduction of TV brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Annie Mae Jones' Chicken Fricassee recipe.
