"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Fricassee Recipe

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This recipe for Chicken Fricassee, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 1/2 Tablespoons Crisco
1 Fryer, Cut up
2 Cups Chopped Onions
2 Cups Water
1 1/4 Teaspoons Salt
3/4 Teaspoon Freshly Ground Black Pepper
1 Whole Bay Leaf, Crushed
1 Teaspoon Finely Minced Fresh Parsley
1/4 Teaspoon Dried Thyme
1/8 Teaspoon Cayenne
1/16 Teaspoon Turmeric
1/8 Allspice
1 Teaspoon Minced Chives
1/8 Teaspoon Mace
1 Teaspoon Worcestershire Sauce

In a large heavy kettle or pot melt the crisco over medium heat. Dust the chicken parts with four and brown on all sides in the hot grease, several pieces at a time. Remove the browned pieces to a platter. When all the chicken has been browned and the last pieces removed, add the onions to the hot grease and cook, stirring, until they are soft and brown. Add 1 Tablespoon four and brown, stirring constantly. Add the chicken and the remaining ingredients and cook over low heat for 45 minutes to 1 hour, or until the chicken is tender when pierced with a fork. Stir every few minutes to distribute the seasonings and brown the chicken evenly. When done, remove the chicken to a serving platter, turn off the heat, and stir the gravy vigorously to bring up the seasonings from the bottom of the pot. To serve, put the chicken pieces on plates then stir the gravy well and spoon generously over rice.

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