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!