Country Style Fricassee Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Broiler fryers6 Pound (3 Whole 2 Pounds Each, Use Drumsticks, Thighs, Wing Tips And Back Pieces)
 Onion1 Large, peeled and sliced
 Diced celery and leaves1 Cup (16 tbs)
 Salt1 Tablespoon
 Pepper1⁄8 Teaspoon
 Water1⁄2 Cup (8 tbs) (For Gravy)
 Sifted all purpose flour1⁄4 Cup (4 tbs)
 Dumplings1 Pound (1 Packet)
 Paprika1 Pinch

Nutrition Facts

Serving size

Calories 1302 Calories from Fat 631

% Daily Value*

Total Fat 70 g107.4%

Saturated Fat 19.6 g97.9%

Trans Fat 0 g

Cholesterol 340.2 mg

Sodium 1305.6 mg54.4%

Total Carbohydrates 66 g22.1%

Dietary Fiber 4.1 g16.4%

Sugars 5.3 g

Protein 95 g190.2%

Vitamin A 15.7% Vitamin C 19.7%

Calcium 7.1% Iron 32.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a kettle or Dutch oven, place chicken pieces, onion, celery and leaves, salt, pepper, and 2 cups water. Cover and heat till boiling. Allow to simmer for 1 hour until meat is tender.
2. Once the chicken is down. Drain from the broth using a colander. Save the broth.
3. Once the chicken is cooled remove the bones and skin(optional)
MAKING
4. Add water to the reserved broth to make it 4 cups. Bring the broth back to boil in the Dutch oven. (When straining vegetables be careful to press it down to drain all the juices into the broh.)
5. In a small bowl, add ½ cup of cold water and flour .Stir well. To make a paste. Add the paste to the hot broth. Cook constantly until the gravy is thick. Set aside
6. Bring the chicken back to low heat allowing it to boil again slightly.
7. Drop batter into 6 mounds on top of chicken. Cook, covered, 20 minutes. (No peeking, or they won't steam puffy-light.)
8. Sprinkly paprika on dumplings once done. Add a parsley for garnish.
SERVING
9. Serve the dumplings on a heated serving platter with the reserved gravy on the side.
Quantcast