Annie Mae Jones' Chicken Fricassee Recipe

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Annie Mae Jones' Chicken Fricassee Recipe from the Recipes 4U Cookbook


Annie Mae Jones' Chicken Fricassee Recipe

Recipe Ingredients

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


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

Recipe Preparation

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.


* - 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




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Annie Mae Jones' Chicken Fricassee Recipe Index from Recipes 4U

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This Annie Mae Jones' Chicken Fricassee Recipe is one of our Chicken Recipes, which have been assembled from submissions from our readers and public domain sources. Of course, as there are over 50,000 recipes it is not possible to prepare and eat every recipe on our site, so please exercise caution and don`t trust the information implicitly. If you spot any mistakes, please let us know.


Annie Mae Jones' Chicken Fricassee Recipe

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