Chicken Fricassee

Ingredients

• Clean, wash, and singe the chicken
• 2 tbs. butter
• 2 tbs. flour
• Sprinkle the pieces with salt
• and pepper
• cover them with boiling water

Method

1. 1

   Cut the chicken into pieces, sprinkle with salt and pepper, dredge with flour, and cook in hot fat until golden brown.

2. 2

   Put into a stew pan, cover with boiling water, and cook until tender.

3. 3

   Make a brown sauce by melting butter, adding flour, and enough broth to achieve medium white sauce consistency.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 37. The excerpt below is the record exactly as published.

CHICKEN FRICASSEE Clean, wash, and singe the chicken ; cut it into pieces suggested by the joints of the bird. Sprinkle the pieces with salt and pepper, dredge them with flour, and cook them in hot salt pork fat until they are golden brown. Then put them into a stew pan, cover them with boiling water and cook them until the meat is tender. Make a brown sauce by melting 2 tbs. butter and adding to it 2 tbs. flour

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