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Add a photoRaciónes: 8
Ingredientes
- 1 x Fowl,4-1/4 to 5 lb
- 1 1/2 quart Water
- 1 x Onion,small,peeled
- 1 x Celery,stalk
- 1 x Carrot,scraped
- 1 x Parsley sprig
- 1 Tbsp. Salt
- 1 Tbsp. Vinegar
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 4 c. Chicken stock,heated
- 2 c. Light cream,room temperature Cook meat from 4-5# fowl* Salt to taste Pepper to taste
Direcciones
- Place the fowl in a large pot with water and bring to a full boil; skin surafce of water till clear. Lower heat and add in remaining ingredients except vinegar and let gently simmer till chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand till cold sufficient to remove meat and skin from bone. Add in bones and vinegar to stock in pot and let simmer an additional hour. Cold, then strain into a large bowl and add in chicken meat. Chill till fat comes to surface; remove and throw away fat.
- *** TO MAKE THE FRICASSEE***
- * - cut into bite-sized pcs.
- 1. Heat the butter in a large, heavy saucepan or possibly deep skillet and stir in the flour. When bubbly, slowly add in the heated chicken stock, stirring. Add in cream and continue to cook, stirring till sauce is thick. Add in chicken meat and cook, stirring a final 5-10 min.
- 2. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-pwdr biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 154 | 78% |
| Total Fat 17.53g | 22% |
| Saturated Fat 10.91g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1140mg | 48% |
| Potassium 221mg | 6% |
| Total Carbs 7.2g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.84g | 1% |
| Protein 3.45g | 6% |
