Chicken Fricassee |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | |||||||||
| INGREDIENTS: | ||
| 4-5 lb read-to-cook stewing chicken, cut up | 3 cups hot water | 1 onion, studded with a few whole cloves |
| 3 stalks celery, with leaves | 1 bay leaf | 1 carrot, cut in chunks |
| 2 teaspoons salt | 6 tablespoons flour | 1/2 cup milk or cream |
| baking powder biscuits | ||
| 1 | Simmer chicken with water and next 5 ingredients 1-1/2 to 2 hours until tender. Remove chicken to a heated serving dish; keep warm. Strain broth; skim off excess fat. Mesaure 3 cups broth; adding water if necessary. Mix flour and milk to smooth paste; add slowly to broth; cook over low heat, stirring until thickened. Season to taste with additional salt and pepper; pour over chicken. Serve with hot baking powder biscuits. |