Chicken or fowl generally weighing 4 to 5 lbs. are used for fricasseeing.
Order the fowl dressed, cleaned and jointed .
Put the cleaned disjointed chicken in a kettle.
Add 1 large onion sliced, 1 bay leaf, 2 tsp. salt, 1/8 tsp. pepper, 2 cloves, and a small pinch of celery leaves, and cover with boiling water.
Simmer closely covered from 1 to 1 1/2 hrs. for chicken, and 3 to 4 hrs. for fowl.
When tender, remove the chicken to a hot platter, and cover with a gravy made by thickening the stock.
Remove the bay leaf and cloves, then add 2 tbsp. of flour mixed to a smooth paste in a little water, for every pt. of the chicken stock.
Simmer 5 min. and add more salt and pepper, if necessary.
1/4 cup. rice may be added to the chicken 25 min. before cooking is completed, if desired.
Also, 1 cup. stewed tomatoes may be substituted for an equal quantity of boiling water in cooking the chicken.
Serve with or without dumplings, or hot biscuits.
For a brown fricassee, follow the directions above, first browning the cut up chicken in 1/4 cup. hot fat in a frying pan.