"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Fricassee, by Jim Stroope, is from 101 Day to Day Recipes (jls),
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pound chicken or parts salted water bay leaf 4 tbsp butter 4 tbsp Wandra Flour 2 chicken stock 1/2 cup cream salt & pepper Cooked rice cooked biscuits
Boil chicken in water with salt and bay leaf. Remove chicken, cool and debone.Make sauce by melting butter and stirring in flour. Simmer until golden brown and bubbly. Add the stock and simmer until smooth, stirring constantly. Add cream, simmer and stir until thicken. Add chicken, salt and pepper and simmer to warm. Serve over rice with biscuits.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.