Chicken Fricassee

Ingredients

• Prepare two young chickens for serving
• Melt 1/2 cup butter
• 3 tbls. flour
• add one cup cream or milk
• adding a bay leaf
• and parsley

Method

1. 1

   Divide chickens into pieces, sprinkle with salt and pepper, roll in flour.

2. 2

   Brown in deep fat.

3. 3

   Cover with boiling water, add bay leaf and parsley.

4. 4

   Simmer until chicken is tender.

5. 5

   Melt butter, add flour, then cream or milk.

6. 6

   Add mixture to chicken, serve with waffles or over toast.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 112. The excerpt below is the record exactly as published.

CHICKEN FRICASSEE. Prepare two young chickens for serving, dividing into pieces. Sprinkle with salt and pepper and roll thoroughly on flour. Brown in deep fat. When richly browned, cover with boiling water, adding a bay leaf and parsley. Simmer until chicken is done and very ten- der. Melt 1/2 cup butter in a saucepan, 3 tbls. flour, add one cup cream or milk

Cook this with the app: pantry check, scaling, and the assistant.