RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken Fricassee - meat
Serves 4 wings, necks, backs, gizzards and hearts of 2 chickens 1/4 cup flour 2 onions, diced 1/4 cup chicken fat 1 cup boiling chicken stock 1/2 lb. lean ground beef 1 egg, beaten 1/4 cup cold water 1/4 tsp. salt 1/8 tsp. pepper 1 Tbs. chopped parsley Dredge the chicken parts in flour. Saute onions in chicken fat in a deep saucepan. Add the chicken parts and brown on all sides. Add chicken stock, cover and simmer. Combine ground beef, beaten egg, water, salt and pepper, and chopped parsley. Form tiny meatballs and add to the chicken. Cook for 20 minutes over a very low heat. To thicken gravy combine 1 tablespoon of flour with 1/4 cup cold water, add 2 or 3 tablespoons of hot gravy to this mixture, pour into the pot while stirring and stir until boiling point is reached and gravy thickens. Add more salt and pepper to your taste. Serve on rice, if desired. Source: "How to Cook Like a Jewish Mother" June Roth
