Saucy Chicken Fricassee
|Stewing hen||7 Pound, cut up|
|Lard/Bacon fat||2 Tablespoon|
|Minced celery||1 Tablespoon|
|Onions||3 Medium, minced|
|Worcestershire sauce||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Bay leaves||2 , crushed|
|Parsley||2 Tablespoon, minced|
|Cayenne pepper/Tabasco sauce||1 Dash|
The successful chicken fricassee must have plenty of chicken, so get a large stewing hen.
Have it cut up at the joints.
Save the liver and gizzard.
A 6 or 7 pound fowl will serve 6 to 8 dinner guests.
Wash the chicken pieces thoroughly and put in a Dutch oven with the lard or bacon fat.
Let simmer until brown, then take the chicken out and set it aside.
Brown the minced onion and garlic in grease; stir in and brown the flour.
Put the chicken back in the pot with 2 cups water, the bay leaves, thyme, parsley, salt, celery, Worcestershire sauce, and pepper.
Chop up the chicken gizzard and liver and add.
Cook for 1 hour, or until chicken is tender.