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Chicken fricassee

  • chicken
  • salt and pepper to taste
  • 2/3 a cup of flour
  • 1/2 cup of butter
  • bread
Cut nice fat chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil; skim carefully as long as any scum rises; boil until well done, season with pepper and salt; cook two-thirds of a cup of flour into two equal parts a cup of butter, stir this into the chicken stock, leaving in the chicken, stir carefully to avoid breaking the chicken, toast slices of bread, cut in squares, put in a platter, pour the chicken, sauce and all, over it and serve like a rascal with a smile on your face.
Submitted by Cassyjean - Torrington, CT Sep 25, 2009 15 min 30 min 45 min

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