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re: Cicken Fricasse Recipe, I need your best
Posted on 11/20/16 at 6:41 pm to bosoxjo13
Posted on 11/20/16 at 6:41 pm to bosoxjo13
Here is how I did mine.
In a dutch oven, I made a roux, added green onions, onion, bell pepper, and garlic. Slowly added water 1/2 cup at a time. Seasoned rabbit with Tonys and browned it in a skillet. I then added it to the roux and vegetables, adding water until covered. Simmered for an hour on low heat. Served over rice with mustard greens.
In a dutch oven, I made a roux, added green onions, onion, bell pepper, and garlic. Slowly added water 1/2 cup at a time. Seasoned rabbit with Tonys and browned it in a skillet. I then added it to the roux and vegetables, adding water until covered. Simmered for an hour on low heat. Served over rice with mustard greens.
1
Posted on 11/21/16 at 6:05 am to tigerfan in bamaland
Bell pepper is a must for me, along with onions and garlic. Green onions late.
Posted on 11/21/16 at 7:58 am to OTIS2
So no flour at all?
Posted on 11/21/16 at 8:53 am to txtigersw
The flour on the chicken and the melted onions make the gravy.
Posted on 11/21/16 at 9:29 am to OTIS2
that's not a true fricasse..
your exact recipe and then two heaping spoons of dark roux and then it's a real cajun fricasse.
I smother chicken, like your recipe, all the time.. I add a bit of sugar when browning my chicken and then another table spoon of sugar when browning the onions.. makes a very rich gravy.
your exact recipe and then two heaping spoons of dark roux and then it's a real cajun fricasse.
I smother chicken, like your recipe, all the time.. I add a bit of sugar when browning my chicken and then another table spoon of sugar when browning the onions.. makes a very rich gravy.
Posted on 11/21/16 at 11:12 am to OTIS2
I've always made it as a thick gumbo.
Hot roux + trinity and garlic.
Brown meat in separate skillet as veg are cooking down. Add to main pot and deglaze skillet with stock.
Add stock, a few dashes of wooster, a few drops of crab boil and some dried thyme. Salt and pepper to taste.
The lady that taught me the recipe would add dehydrated onion about an hour before serving to thicken it up a bit.
Tastes better with pork, IMO.
Hot roux + trinity and garlic.
Brown meat in separate skillet as veg are cooking down. Add to main pot and deglaze skillet with stock.
Add stock, a few dashes of wooster, a few drops of crab boil and some dried thyme. Salt and pepper to taste.
The lady that taught me the recipe would add dehydrated onion about an hour before serving to thicken it up a bit.
Tastes better with pork, IMO.
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