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 possible to read the history of meal recipes back into the far past, at least as far into history as early Egypt, and maybe even further. Having said that, these, old recipes were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few clay tablets in 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 making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including some familiar names for example thyme, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an outbreak in manuscripts on cookery, the majority of which still exist in academic collections. Over the following few centuries, the rich families of the West competed with each other to serve up the most extravagent meals, and as a result chefs and their recipes were much in demand. Even so, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down the recipes of their peers. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Annie Mae Jones' Chicken Fricassee recipe.
