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Name: Annie Mae Jones Chicken Fricassee
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 tb Butter; 2 c Light cream room temperature; 1 small Onion peeled; 1 stalk Celery; 4 c Chicken stock heated; 1 Carrot scraped; 1 tb Vinegar; 1 1/2 qt Water; 4 tb Flour; Black Pepper to taste; meat from fowl Cooked; 1 4.5-lb Fowl; 1 tb Salt; 1 sprig Parsley; Salt to taste

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INGREDIENTS

4 tb Butter
2 c Light cream ; room temperature
1 small Onion ; peeled
1 stalk Celery
4 c Chicken stock ; heated
1 Carrot ; scraped
1 tb Vinegar
1 1/2 qt Water
4 tb Flour
Black Pepper ; to taste
meat from fowl ; Cooked
1 4.5-lb Fowl
1 tb Salt
1 sprig Parsley
Salt to taste
FRICASSEE

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.

NOTES

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Annie Mae Jones Chicken Fricassee

4 tb Butter
2 c Light cream room temperature
1 small Onion peeled
1 stalk Celery
4 c Chicken stock heated
1 Carrot scraped
1 tb Vinegar
1 1/2 qt Water
4 tb Flour
 Black Pepper to taste
 meat from fowl Cooked
1 4.5-lb Fowl
1 tb Salt
1 sprig Parsley
 Salt to taste
 FRICASSEE

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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Nutrition

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Serving Size: 1 Serving (785g)
Recipe Makes: 8

Calories: 987
Calories from Fat: 809 (82%)

Amt Per Serving		% DV

	Total Fat 89.9g	120 %
	Saturated Fat 54.9g	275 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 3.8g
Cholesterol 299.7mg		92 %
Sodium 584.9mg		20 %
Potassium 851.4mg		22 %
Total Carbohydrate 30.6g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 29.4g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 987

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