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Brown Fricassee of Chicken

  • Chicken
  • Pepper
  • Salt
  • 1/4 lb butter
  • 1 Tbsp browned flour
  • Milk
  • 1 Tbsp parsley, chopped
Singe, wash and draw the chicken. Carve them into 11 pieces: wings (2), legs (4), breast divided across the middle (2), side bones, with the back (2), and the neck and ribs (1). Wash and wipe dry. Season with pepper and salt.

Lay the pieces of chicken in the bottom of a frying pan with very little water around them. Simmer slowly for half an hour, turning frequently and keeping just enough water to prevent them from burning. When nearly tender enough, allow the water to boil away until the pan is almost dry.

Add butter. Brown the chicken. When every piece is a nice brown, stir in the browned flour, mixed to a paste with chilled milk. If too thick, add a moderate amount of more milk. Add the chopped parsley. Boil up and serve like a rascal with a smile on your face.
Submitted by Tess M Mar 6, 2010 15 min 30 min 45 min

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