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Name: Fricasseed Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 8 lb Chicken pieces; 3 tb Flour; 2 lg Carrots coarsely chopped; 1/8 ts Ground nutmeg; 2 lg Onions; Black Pepper freshly ground; 3 c milk; 4 Bay Leaves; 3 tb Unsalted butter or margarine; 6 Sprigs fresh thyme OR 1 ts dried thyme; 3 c Chicken Stock; 2 3.5-pound Chickens (up to 4-lb); Salt; 1 stalk Celery roughly sliced

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INGREDIENTS

8 lb Chicken pieces
3 tb Flour
2 lg Carrots ; coarsely chopped
1/8 ts Ground nutmeg
2 lg Onions
Black Pepper ; freshly ground
3 c milk
4 Bay Leaves
3 tb Unsalted butter ; or margarine
6 Sprigs fresh thyme ; OR 1 ts dried thyme
3 c Chicken Stock
2 3.5-pound Chickens ; (up to 4-lb)
Salt
1 stalk Celery ; roughly sliced

Servings

INSTRUCTIONS

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle with salt and pepper. Melt the butter over low heat in a large covered casserole dish or Dutch oven on top of the stove. Add the chicken pieces and cook on all sides without browning, about 7 minutes. The chicken should not be crowded, so perform this operation in batches, if necessary. Remove pieces to a plate as they are done. When all chicken is done, add the onions, carrots, celery, bay leaves and thyme and cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a boil. Replace the thighs and drumsticks, cover and place casserole in the oven for 25 minutes. Add the reserved breasts and cook for another 15 minutes. Remove the casserole from the oven, remove the chicken pieces from the casserole and set them aside. Strain the sauce through a fine sieve and discard onions, carrots, celery and herbs. Keep the chicken pieces warm in the turned-off oven while finishing the sauce. Place strained sauce in a medium saucepan over medium heat and cook until stewing liquid is thick enough to cling to a wooden spoon. To serve, arrange the chicken in a serving casserole or on a deep serving platter and ladle the sauce over it. Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat and sauce separately for up to 3 days. Freeze the meat and sauce separately in 2 batches for up to 3 months. Makes 2 Batches, Serving 3 to 4 Each

NOTES

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Fricasseed Chicken

8 lb Chicken pieces
3 tb Flour
2 lg Carrots coarsely chopped
1/8 ts Ground nutmeg
2 lg Onions
 Black Pepper freshly ground
3 c milk
4 Bay Leaves
3 tb Unsalted butter or margarine
6 Sprigs fresh thyme OR 1 ts dried thyme
3 c Chicken Stock
2 3.5-pound Chickens (up to 4-lb)
 Salt
1 stalk Celery roughly sliced

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle  with salt and pepper. Melt the butter over low heat in a large covered  casserole dish or Dutch oven on top of the stove. Add the chicken pieces  and cook on all sides without browning, about 7 minutes. The chicken should  not be crowded, so perform this operation in batches, if necessary. Remove  pieces to a plate as they are done. When all chicken is done, add the  onions, carrots, celery, bay leaves and thyme and cook about 5 minutes.  Sprinkle the flour over the vegetables and cook, stirring for 30 seconds.  Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a  boil. Replace the thighs and drumsticks, cover and place casserole in the  oven for 25 minutes. Add the reserved breasts and cook for another 15  minutes. Remove the casserole from the oven, remove the chicken pieces from  the casserole and set them aside. Strain the sauce through a fine sieve and  discard onions, carrots, celery and herbs. Keep the chicken pieces warm in  the turned-off oven while finishing the sauce. Place strained sauce in a  medium saucepan over medium heat and cook until stewing liquid is thick  enough to cling to a wooden spoon. To serve, arrange the chicken in a  serving casserole or on a deep serving platter and ladle the sauce over it.  Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat  and sauce separately for up to 3 days. Freeze the meat and sauce separately  in 2 batches for up to 3 months. Makes 2 Batches, Serving 3 to 4 Each

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Nutrition

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Serving Size: 1 Serving (969g)
Recipe Makes: 8

Calories: 1784
Calories from Fat: 1165 (65%)

Amt Per Serving		% DV

	Total Fat 129.4g	173 %
	Saturated Fat 46.2g	231 %
	Monounsaturated Fat 49.6g
	Polyunsanturated Fat 23g
Cholesterol 576.9mg		178 %
Sodium 756.4mg		26 %
Potassium 1634.9mg		43 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 15.1g
Protein 131g		187 %
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: 1784

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