Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Fowl,4-1/4 to 5 lb 1 Carrot,scraped
1 1/2 qt Water 1 Parsley sprig
1 Onion,small,peeled 1 T Salt
1 Celery,stalk 1 T Vinegar

-------------------------FRICASSEE------------------------------
4 T Butter Cook meat from 4-5# fowl*
4 T Flour Salt to taste
4 c Chicken stock,heated Pepper to taste
2 c Light cream,room temperature

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

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