Chicken Fricassee
- 1 chicken,cut up into pieces
- Salt
- Pepper
- Flour
- Pork fat
- For the gravy:
- 1 cup cream or 3 Tbsp butter
- 1/4 cup flour, dissolved in cold water
Put the chicken pieces in a saucepan and cover with boiling water. Cook very slowly until tender. When half done, season with pepper and salt.
Take out the pieces and allow them to drain. Sift with flour to which a little pepper and salt has been added, then saute slowly in fat.
Arrange the chicken in pieces on toast or New England style, with a circle of baking powder biscuits about them heaped on a platter.
In arranging the chicken, lay it on the platter in the shape of a whole bird as much as possible, having the breast in the center, legs and wings in the natural position and back underneath. This makes it easy to serve.
To the liquor from the chicken, add cream or butter and thicken with flour dissolved in cold water. Strain over the chicken and biscuits. If there is more gravy than the platter can hold, serve it in a gravy boat.
Take out the pieces and allow them to drain. Sift with flour to which a little pepper and salt has been added, then saute slowly in fat.
Arrange the chicken in pieces on toast or New England style, with a circle of baking powder biscuits about them heaped on a platter.
In arranging the chicken, lay it on the platter in the shape of a whole bird as much as possible, having the breast in the center, legs and wings in the natural position and back underneath. This makes it easy to serve.
To the liquor from the chicken, add cream or butter and thicken with flour dissolved in cold water. Strain over the chicken and biscuits. If there is more gravy than the platter can hold, serve it in a gravy boat.
Submitted by Aug 6, 2010
15 min
30 min
45 min