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Chicken Fricassee Recipe

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This recipe for Chicken Fricassee is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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