Fricassee Chicken

Fricassee Checken is a reicpe I have heard of over the years. But this chicken reicpe was never made by this girl.

Well day two and Fricassee Chicken here we come. This is from the book "New Delineator Recipes......1930

Keep in mind the directions are simple and to the point. I have given you more pictures than instruction but that is the way they did it back in the day!

Fricasseed Chicken

1 chicken
2 tablespoons of butter or other fat
2 cups of chicken stock
2 tablespoons of flour
1 cup of milk or cream
1 egg yolk
salt and pepper
Herbs
Salt pork
Rice or dumplings





Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat.







Cover with boiling water, add salt, pepper herbs and few slices of pork salt.















Simmer until tender (about one hour)

Strain and thicken one pint of liquid with the flour mixed to a smooth paste with a little cold water, add the milk or cream beaten with the yolk the egg.







 

Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.



This dish turned out so delicious I never expected it to be. I called my mommy after I cooked it and she told me it brought back so many memories of when she was little when they had no money.






Back in the day this was a cheap dinner and filling thus yummy.