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Saucy Chicken Fricassee

American.Kitchen's picture
  Stewing hen 7 Pound, cut up
  Salt 2 Teaspoon
  Lard/Bacon fat 2 Tablespoon
  Minced celery 1 Tablespoon
  Onions 3 Medium, minced
  Worcestershire sauce 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Flour 2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Bay leaves 2 , crushed
  Thyme sprig 2
  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.

Recipe Summary

Difficulty Level: 
South American
Main Dish

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Saucy Chicken Fricassee Recipe