Fricassee of Chicken
From Foods, their selection and preparation, 1935
Cooking time may vary depending on the age of the bird.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 212. The excerpt below is the record exactly as published.
fricassee of chicken and casserole or skillet chicken with vegetables. For a fricassee, prepare the bird as for frying, season, and coat well with flour by moistening each piece with water or milk be¬ fore flouring. About the same amount of fat should be used in the frying pan as for fried chicken. The pieces of chicken are browned well on all sides, turned frequently for even browning. The excess fat is then drained off or the pieces are transferred to a covered roaster. A small amount of water or giblet stock is added, about one-half cup at first
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.