Yield: 8 servings
|1||Fowl,4-1/4 to 5 lb|
|4 cups||Chicken stock,heated|
|2 cups||Light cream,room temperature|
|Cook meat from 4-5# fowl*|
|Salt to taste|
|Pepper to taste|
Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand until cool enough to remove meat and skin from bone. Add bones and vinegar to stock in pot and let simmer an additional hour.
Cool, then strain into a large bowl and add chicken meat. Refrigerate until fat comes to surface; remove and discard fat.
*** TO MAKE THE FRICASSEE ***
* - cut into bite-sized pieces. 1. Melt the butter in a large, heavy saucepan or deep skillet and stir in the flour. When bubbly, slowly add the heated chicken stock, stirring. Add cream and continue to cook, stirring until sauce is thick. Add chicken meat and cook, stirring a final 5-10 minutes.
2. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-powder biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94