Annie Mae Jones' Chicken Fricassee

Title:
Annie Mae Jones' Chicken Fricassee

Yield:
8 Servings

Categories:
Main
Dishes,
Poultry




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 tb Salt


     1 tb Vinegar





---------------------------------FRICASSEE---------------------------------


     4 tb Butter


     4 tb Flour


     4 c  Chicken stock,heated


     2 c  Light cream,room temperature


          Cook meat from 4-5# fowl*


          Salt to taste


          Pepper to taste





 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.