Chicken Fricassee (Fricassee de Poulet)

Ingredients

• Select a nice chicken, between a broiler and roasting
• Put in a saucepan two tablespoons butter
• three tablespoons flour
• add two cups chicken broth
• one cup boiling milk
• add two tablespoons finely chopped parsley
• pepper and salt
• pepper and salt

Method

1. 1

   Clean and joint the chicken, then boil with onions, pepper, salt, and carrots until tender.

2. 2

   Remove fat, strain broth, and make a sauce with butter, flour, broth, milk, sherry, and seasonings.

3. 3

   Serve chicken with sauce over rice.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 272. The excerpt below is the record exactly as published.

Chicken Fricassee ( Fricassee de Poulet) Select a nice chicken, between a broiler and roasting; clean and wash well; joint — cut breast in four pieces, wings, legs, second joints, etc. Put in a pot of boiling water wdth onions, pepper, salt, and carrots. Let cook until nice and tender. Take the pot off the stove; remove all the fat carefully; strain sufficient chicken broth for the sauce. Put in a saucepan two tablespoons butter, three tablespoons flour; stir until dissolved; add two cups chicken broth, one cup boiling milk, some sherry, pepper and salt to taste. Add two tablespoons finely chopped parsley

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