Monday, March 8, 2010

Chicken Fricassee

CHICKEN FRICASSEE

3 to 3,1/2 lbs broiler fryer chicken cut up
3 to 5 cups water
salt
2 whole carrots, pared
1 large whole onion, skin on
2 t0 3 celery stalks
6 whole black peppers
6 to 8 whole allspice
3 tblsps butter or margarine
1/4 cup flour
1 egg yolk, slightly beaten
1/2 to 3/4 cups light cream
1 tblsp lemon juice
1 tsp sugar
1/4 tsp ground pepper
1 lemon, sliced
snipped fresh parsley


In covered kettle, simmer cut up chicken in water, with 1 tblsp salt, carrot, onion, celery, whole black peppers and allspice--about 40 to 50 minutes or until tender. Arrange chicken on heated platter; keep warm.

Strain broth. In double boiler, melt butter; stir in flour until smooth. then add 2 cups strained chicken broth. While stirring, cook sauce over boiling water until thickened. Combine egg yolk, cream and lemon juice; add to sauce, stirring constantly; cook 1 minute. Season with 1 tsp sugar, salt. Add 1/4 tsp ground pepper.

Pour some of the sauce over chicken; garnish with lemon slices, snipped parsley. Pass rest of sauce, sprinkled with snipped parsley. Makes approx. 6 servings.



These are most of my ingredients but not all. I like to take an antibacterial dish soap, such as Dawn, and rub it on my raw chicken..of course, rinsing well after. However, my family is convinced that I am leaving it on and they are afraid of inadvertently getting poisoned, so now I just rinse it well in cold water.



See how I leave the skin on the onion? This is an old trick to get that golden color in the broth.




I serve the veggies on the side. Nothing goes to waste here.




I usually use cheesecloth to strain my broth but I didn't have any. Paper towels lining a colander work fine.


That onion skin sure did give my broth a pretty golden color..



I don't own a double boiler. Never have, but a large pot on top of a smaller pot of simmering water works like a charm.



This is the beginning of a roux. Looks like a big mess of a glob..






But this is how it looks when its done..thick, smooth, wonderful.


Sauce; finished and ready to set on the table.



Chicken, on the platter and garnished.





Voila! I served brown rice and garlic bread with this. Dinner is served.

Bon Appetit!

12 comments:

  1. This looks really good. I don't know about the soap though...I think cooking will kill any bacteria.

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  2. Hi Mister Anchovy..I read somewhere that Julia Child did the soap thingy and I tend to try and copy her. (she's my culinary Queen..) But I'm sure you are correct; cooking should be enough to kill off all those microscopic varmins!

    Four Dinners, I would have gladly had you and Carol over for dinner, had you been in the neighborhood!

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  3. I toss a bunch of shit, whatever I have, together and eat it and am thankful for it.

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  4. Wow, I am impressed! (I wash meat...but not with soap..interesting ha)

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  5. Ooooooooohh I'm never going to live the soap thingy down now, am I!?

    Candy, I love to cook. If I coud turn back time I would go to culinary school. I especially love to make sauces. This sauce is so good, with just the right hint of lemon.

    I might post sometime sbout another sauce I make, this one for pasta. It's a cream, fresh spinach, mushrooms and dijon mustard sauce served over rigatoni. And its yum yum yummmmmmmmy!!

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  6. It doesn't look to me like you need to go to a culinary school. For a few years I cooked a friendship dinner on Friday evenings for a hundred people, when it was my groups turn to. Maybe you should try something like that? It's called community service.

    I had a chili burger at the Cornerhouse cafe today, the plate was so well arraigned that it looked like art so I took a picture of it.

    Before I started converting it into a turd. :-)

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  7. ok this time i have no idea what is going on.. dinner.. its to late for dinner here.. i have to go make hubbies lunch and then to bed in an hour... yikes...

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  8. Hey, having a love for food could make you fat. Just thought I would point that out. :-)

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  9. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMouth Watering!

    How about coming out here to do some cooking? I'll get some good French wine in.

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  10. Ooooh, to France??? Really?? Don't tempt me!

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  11. G Dang!!- That looks so good-I can smell it off the screen!!

    STAGG

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Go ahead, you can do it! Just whistle if you want me. You know how to whistle, don't you? You just put your lips together and BLOW....

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