Chicken Fricassee Brown Sauce Recipe
Ingredients
1 6 or 7 lb. stewing hen, cut up
2 teaspoons salt
2 tablespoons lard or bacon fat
1 tablespoon minced celery
3 medium sized onions, minced
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
2 tablespoons flour
1/2 teaspoon pepper
2 bay leaves, crushed
2 sprigs thyme
2 tablespoons minced parsley
Dash of cayenne pepper or Tabasco Sauce
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
