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Started By
Message
Cicken Fricasse Recipe, I need your best
Posted on 11/18/16 at 11:21 am
Posted on 11/18/16 at 11:21 am
I searched and also looked through recipe list and didn't see anything.
I would like a killer chicken fricasse recipe. Please hook me up.
I would like a killer chicken fricasse recipe. Please hook me up.
4
Posted on 11/18/16 at 11:29 am to highpockets
Just make a thick gumbo baw.
Posted on 11/18/16 at 11:38 am to highpockets
Salt, pepper, and lightly flour the chicken pieces from a cut up chicken. Set aside.
Dice two onions.
A little oil goes in a hot pot. Brown the chicken well, and set aside.
Add the onion on med low heat and brown the hell out of the onion.
Add a little chicken stock...slowly...in 1/2 cup increments each, over the time it takes to consume a few beers.
Add the chicken and cut the heat to low. Season to taste with red pepper, black pepper and salt. Add a little garlic if you wish. Go 30-45 minutes, adding stock if needed, depending on how thick you want the gravy.
Adjust salt and pepper. Serve with rice and beer.
Dice two onions.
A little oil goes in a hot pot. Brown the chicken well, and set aside.
Add the onion on med low heat and brown the hell out of the onion.
Add a little chicken stock...slowly...in 1/2 cup increments each, over the time it takes to consume a few beers.
Add the chicken and cut the heat to low. Season to taste with red pepper, black pepper and salt. Add a little garlic if you wish. Go 30-45 minutes, adding stock if needed, depending on how thick you want the gravy.
Adjust salt and pepper. Serve with rice and beer.
Posted on 11/18/16 at 11:56 am to OTIS2
cool ! Been looking for this.
Posted on 11/18/16 at 11:57 am to OTIS2
god damn that seems easy.
Posted on 11/18/16 at 12:02 pm to bigberg2000
i remember my mom making this when i was a kid. Had no idea what it was , just that it was really good.
Always regretted not having her teach me how to cook.
Always regretted not having her teach me how to cook.
Posted on 11/18/16 at 12:04 pm to OTIS2
Question: does it matter which chicken parts? I seem to remember only seeing legs and thighs but, that was a long time ago.
Posted on 11/18/16 at 2:20 pm to OTIS2
Thanks Otis, will try it this weekend.
Posted on 11/18/16 at 2:51 pm to bigberg2000
quote:
god damn that seems easy.
That's not a true fricasee'. It's supposed to be a very condensed and thick roux based gravy.
Posted on 11/18/16 at 3:30 pm to dnm3305
Not here to argue that, but when I was young Fricassee was a blonde colored stew about the same consistency of Gumbo, every recipe I have seen seems to agree with your statement-- a thick dark gumbo, that is not what I remember. maybe we should call it smothered chicken instead??
Posted on 11/18/16 at 3:45 pm to highpockets
quote:
Fricassee was a blonde colored stew
was always dark colored gravy in my house.
ETA: always wondered what the difference was between smothered and fricasse
This post was edited on 11/18/16 at 3:47 pm
Posted on 11/18/16 at 3:46 pm to MorbidTheClown
I buy the packs of Leg-Thigh-Wings. Makes a nice gravy.
Posted on 11/18/16 at 4:46 pm to MorbidTheClown
Dunno, I am going light colored though.
Posted on 11/18/16 at 6:23 pm to highpockets
Fricasse is a light thin gravy. Chicken stew has a thick roux gravy
Posted on 11/18/16 at 6:49 pm to MorbidTheClown
quote:
quote: Fricassee was a blonde colored stew
was always dark colored gravy in my house.
It was both in my house and the color was dictated by my Mother's Day and whether or not it included carpooling for ball practice, doctors appointments, dance lessons or a rare moment when she actually had a bit of private, quiet time in her kitchen to get that almost black roux that was never burned.
I wish I could have either one today.
Posted on 11/18/16 at 11:26 pm to Martini
i gather 2 things:
1. there is no concensus on what a chicken fricasse should be
2. chicken fricasse = chicken gumbo
1. there is no concensus on what a chicken fricasse should be
2. chicken fricasse = chicken gumbo
Posted on 11/19/16 at 12:51 am to highpockets
The one on John Folse's website is really, really good.
Posted on 11/19/16 at 8:40 am to highpockets
Dandy Don has a recipe for it on his site that looks good. Recipe with pictures
Posted on 11/20/16 at 3:50 pm to OTIS2
Thanks, going to try this with rabbit. 
Posted on 11/20/16 at 5:25 pm to tigerfan in bamaland
my dad is from Puerto Rico, so I grew up eating a completely different style of fricasse. Wasn't until I moved away to college until I even knew there was different style. Here's something similar to my families version. https://allrecipes.com/recipe/107613/pollo-chicken-fricassee-from-puerto-rico/
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