Chicken Fricassee

1 stewing chicken ( 4 - 5 b.), cut up
1 large onion, quartered
6 stalks celery with leaves, cut in pieces
several sprigs fresh parsley
1 bay leaf
2 tsp. salt
3 peppercorns
1/4 cup flour
1 cup cream
2 tsp. lemon juice

Put chicken into a Dutch oven. Add hot water to barely cover; add onion, celery, parsley, bay leaf, salt, and peppercorns. bring water to boiling; remove foam.

Cover pan and simmer 2 to 3 hours, or until chicken is tender when pierced with a fork.

Remove chicken from broth. Strain broth and cool slightly; skim off fat.

Heat 4 Tbl. chicken fat in the pan; blend in flour and heat until bubbly, stirring constantly.

Continue stirring and gradually add 2 cups of the chicken broth and the cream. Bring to boiling; cook and stir one to two minutes. Mix in leon juice and chicken pieces; heat thoroughly.

6 servings

Home | Mom's Recipes | Kids' Kitchen | Companies | TV | Magazines | Newspapers | Radio | Crafts | Links | Weblog | Site Map | Search Directory