🫙 From the Spice Rack
chicken fricassee
1 (3 pound) chicken 1 stalk celery, chopped 2 carrots, chopped 1 turnip, peeled and chopped 1 small onion, finely chopped Water to cover Pinch of salt Pinch of pe...
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Ingredients8 items
Ingredients
- 1(3 pound) chicken
- 1stalk celery, chopped
- 2carrots, chopped
- 1turnip, peeled and chopped
- 1small onion, finely chopped
- 2tablespoonbutter
- 2tablespoonflour
- 1egg yolk
Directions
- 1
Chicken Fricassee 1 (3 pound) chicken 1 stalk celery, chopped 2 carrots, chopped 1 turnip, peeled and chopped 1 small onion, finely chopped
- 2
Cook over medium heat for about 1 hour, or until chicken is tender and juices run clear when the thigh is pierced with a fork
- 3
Remove chicken from stockpot and allow to cool
- 4
Strain stock and reserve it
- 5
Keep vegetables to add to the sauce
- 6
When the chicken has cooled, skin it and remove the meat from the bones
- 7
Discard skin and bones and chop the meat roughly
- 8
Melt butter in a large pan and stir in the flour off the heat