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  Recipe Home » Main Course » Annie Mae Jones' Chicken Fricassee
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  Annie Mae Jones' Chicken Fricassee
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
1 Fowl,4-1/4 to 5 lb
1 1/2 qt Water
1 Onion,small,peeled
1 Celery,stalk
1 Carrot,scraped
1 Parsley sprig
1 tbsp Salt
1 tbsp Vinegar

MMMMMFRICASSEE

4 tbsp Butter
4 tbsp Flour
4 cup Chicken stock,heated
2 cup Light cream,room temperature
Cook meat from 4-5# fowl*
Salt to taste
Pepper to taste
Instructions:
Place the fowl in a large pot with water and bring to a full boil;
skin surafce of water until clear. Lower heat and add remaining
ingredients except vinegar and let gently simmer until chicken is
sufficiently tender to remove easily from bone. Remove chicken and
let stand until cool enough to remove meat and skin from bone. Add
bones and vinegar to stock in pot and let simmer an additional hour.
Cool, then strain into a large bowl and add chicken meat. Refrigerate
until fat comes to surface; remove and discard fat.

*** TO MAKE THE FRICASSEE ***

* - cut into bite-sized pieces.

1. Melt the butter in a large, heavy saucepan or deep skillet and
stir in the flour. When bubbly, slowly add the heated chicken stock,
stirring. Add cream and continue to cook, stirring until sauce is
thick. Add chicken meat and cook, stirring a final 5-10 minutes.

2. Southerners usually serve fricassee over cooked white rice, but it
is also great over baking-powder biscuits with a thin slice of baked
ham placed on each biscuit half before the fricassee is spooned over.
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