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Recipe Name: Annie Mae Jones' Chicken Fricassee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 8

1 Fowl, 4-1/4 to 5 lb
1 1/2 Quart(s) Water
1 Onion, smallpeeled
1 Celery, stalk
1 Carrot, scraped
1 Parsley sprig
1 Tablespoon(s) Salt
1 Tablespoon(s) Vinegar
4 Tablespoon(s) Butter
4 Tablespoon(s) Flour
4 Cup(s) Chicken stock, heated
2 Cup(s) 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. 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. 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.

Nutrition (calculated from recipe ingredients)
Calories: 227
Calories From Fat: 166
Total Fat: 18.8g
Cholesterol: 58.5mg
Sodium: 1114.9mg
Potassium: 224.5mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 2.1g
Protein: 5.2g

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