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Chicken Fricassee Recipe

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This recipe for Chicken Fricassee, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, April 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 stewing chickens (5 1/2 - 6 lb each), cut up
1 medium-size onion, sliced
1 carrot, pared and sliced
1 stalk celery, cut up
1 tbsp salt
6 peppercorns
1 bay leaf
1 tsp leaf sage, crumbled
Water
Butter of margarine
Flour
Salt
Pepper
Chopped parsley

Directions:
Directions:
Wash chickens; put into large kettle or Dutch oven. Add onion, carrot, celery, salt, peppercorns, bay leaf and sage. Add water to cover. Bring to boiling over high heat; lower heat; cover. Simmer for 1 1/2 to 2 hours or until chicken is tender. Remove chicken from broth; keep warm; strain broth. Skim off as much fat as possible; measure broth. To make gravy: For each cup of broth measure 2 tbsp butter or margarine, 1 1/2 tbsp flour, 1/4 tsp salt and a dash of pepper. Melt butter or margarine in kettle; add flour, salt and pepper; cook until bubbly. Add broth slowly, stirring constantly until gravy is thickened and bubbly. Taste; correct seasoning if desired. Return chicken to gravy; heat through. Sprinkle with parsley. Serve with whole buttered carrots, if desired. Makes 8 - 10 servings.

Number Of Servings:
Number Of Servings:
8 - 10 servings

 

 

 

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