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Chicken Fricassee Recipe

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This recipe for Chicken Fricassee is from Rose's Cookbook, 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:  
1 cup all purpose flour
2 tsp salt
1/4 tsp pepper
2 tsp paprika
4 pounds stewing chicken, cup up
Shortening or vegetable oil
1 cup water
3 tbsp flour
Milk

Chive dumplings (see below)
3 tbsp shortening
1 and 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
2/4 cup milk
Add 3 tbsp chives to dry ingredients
Directions:
Directions:
Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat think layer of shortening in 12-inch skillet. Cook chicken until brown on all sides. Drain fat from skillet, reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves to chicken. Cover and cook over low heat adding water if necessary, until chicken is done, 2 and 1/2 hours to 3 and 1/2 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet, reserve.

Heat 3 tbsp reserved fat in skillet. Blend in 3 tbsp flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.

*NOTE- To fricassee a 3 pound broiler -fryer chicken, cook over low heat about 45 minutes

Prepare chive dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
.

Chive dumplings:
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.
Number Of Servings:
Number Of Servings:
8-10 dumplings
Personal Notes:
Personal Notes:
Long recipe but completely home-made.

 

 

 

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