You are here

Chicken Fricassee

Western.Chefs's picture
  Chicken/Fowl 5 Pound, cut up (1 In Number)
  Flour 4 Tablespoon
  Salt 3 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fat/Salad oil 4 Tablespoon
  Water 4 Cup (64 tbs)
  Onion 1 Large, quartered
  Celery tops 2

Dredge the cut-up chicken with the flour combined with 2 teasp of the salt and the pepper.
Brown on all sides in the hot fat in a deep kettle.
Add the water—boiling water if it is a chicken, and cold water if it is a fowl—the onion, a few celery tops, and the remaining 1 teasp of salt.
Simmer, tightly covered, from 1 to 1 1/2 hrs for the chicken, 3 to 4 hrs for fowl, or until tender.
Now remove the chicken to a hot platter and cover with a gravy made as follows: Measure the chicken stock, having first skimmed off any surface fat.
Then add 1 1/2 tablesp flour, mixed to a smooth paste in 3 tablesp cold water, for every cupful of chicken stock.
Simmer 5 min while stirring; then add more salt and pepper if needed.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5116 Calories from Fat 2814

% Daily Value*

Total Fat 312 g480.1%

Saturated Fat 89.8 g449.1%

Trans Fat 0 g

Cholesterol 1570.5 mg523.5%

Sodium 7371.2 mg307.1%

Total Carbohydrates 78 g25.9%

Dietary Fiber 8.2 g32.9%

Sugars 14.9 g

Protein 470 g939.7%

Vitamin A 52.2% Vitamin C 42.6%

Calcium 36.6% Iron 119.8%

*Based on a 2000 Calorie diet

Chicken Fricassee Recipe