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Chicken Fricassee

  • 1 fowl, 5 pounds
  • 1 carrot, sliced
  • 1 onion, sliced
  • Celery tops
  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 1 clove
  • 1/2 bay leaf
  • 1/4 teaspoon poultry seasoning.
Disjoint the fowl, place in pot with water to cover, add carrot, onion and celery tops. Bring to boiling point, skim, simmer for approximately an hour then add seasonings. Simmer another hour or until chicken is tender. Serve chicken with white sauce. Serves 6.

White Sauce:
Heat 2 cups milk in double boiler. Make a paste of 1 tablespoon butter and 1/4 cup flour and sift into hot milk. Add 1 teaspoon salt and cook 7 minutes (be patient, you rascal). Stir constantly.
Submitted by Cassyjean - Torrington, CT May 28, 2009 11 min 127 min 138 min


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