Chicken Fricassee

Ingredients

• a cleaned and dressed fowl
• salt and pepper
• 1 tablespoon melted butter or bacon fat
• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups of chicken water (called stock)

Method

1. 1

   Cut the fowl into pieces, wipe thoroughly.

2. 2

   Put pieces in a kettle, cover with boiling water, and cook slowly until tender (1.5 to 2 hours).

3. 3

   Remove from water, sprinkle with salt and pepper, roll in flour, and fry until brown in a hot frying pan with butter or bacon fat.

4. 4

   Place on dry toast and pour over a sauce made by boiling the chicken water until reduced to about 2 cups, skimming off fat, and mixing with browned flour and butter.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 20. The excerpt below is the record exactly as published.

Chicken Fricassee. Clean and dress a fowl (Recipe No. 621). Cut it up as follows : Cut through the skin between the leg and the body close to the body, bend back the leg, cut through the flesh and separate each leg from the body at the body joint. In the same manner separate the drumstick from the second joint. Dis¬ joint the wings from the body, cut off the tips and separate each wing at the middle joint. Separate the breast from the back by cutting through the skin 2 in. below the breastbone and moving the knife horizontally through the terminus of the small ribs on either side. Remove the wishbone with its adjoining meat. Wipe all pieces thoroughly. Put pieces in a kettle, cover with boiling water and cook slowly until tender (ip2 to 2 hr.). Remove from water, sprinkle with salt and pepper, sprinkle thoroughly with flour and fry until brown in a hot frying pan in which is 1 tablespoon melted butter or bacon fat. When done place pieces on a platter on dry toast and pour over them a sauce made as fol¬ lows : Boil the water in which the chicken has been boiled RECIPES 63 over a hot fire until the amount is reduced to ap¬ proximately 2 cups. Skim off the fat on the surface. Melt 3 tablespoons butter in a frying pan, add 4 tablespoons flour, cook until brown, add the 2 cups of chicken water (called stock)

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