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Chicken fricassee

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Ingredients for 6 servings:

  • 1 m.-large chicken, (soup chicken)
  • Salt
  • 90 g fat
  • 120 g flour
  • 1 ½ liters of chicken broth
  • 2 jars of asparagus
  • 2 jars of mushrooms
  • lemon juice
  • possibly sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken and then cook it in a large pot of salted water until tender (1.5 hours, depending on the season; I’ll pierce it with a knife and check). Remove the chicken from the broth and let it cool. Separate the chicken and finely chop the meat. Make a roux with the fat, flour, and the chicken broth (from the cooking process) and bring to a boil. Season with salt, lemon juice, and sugar, if desired. Cut the asparagus into pieces and add it to the sauce along with the mushrooms and meat; heat through. I always serve it with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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