Country Style Fricassee Recipe
Ingredients
| Drumsticks, thighs, wing tips, and back pieces from 3 broiler-fryers (about 2 pounds each) | ||
| Onion | 1 Large, peeled | |
| Celery leaves | 1 Cup (16 tbs), diced | |
| Salt | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Chicken | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Dumplings package | 1 | |
| Pinch of Paprika | ||
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.
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.
Chef
