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Your chicken fricassee method?
Posted on 1/5/18 at 10:29 am
Posted on 1/5/18 at 10:29 am
Thinking about cooking one for the Saints game this weekend and I realized that I've never done a chicken fricassee before. There are a whole lot of methods out there, what's yours?
4
Posted on 1/5/18 at 10:38 am to hendersonshands
Season and lightly flour chicken pieces
Brown them up on all sides
Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color.
Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit.
Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo.
Add chicken back and simmer for an hour.
Serve with rice.
This thread will have several different types per usual for this board, but they’re all good.
Brown them up on all sides
Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color.
Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit.
Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo.
Add chicken back and simmer for an hour.
Serve with rice.
This thread will have several different types per usual for this board, but they’re all good.
This post was edited on 1/5/18 at 4:10 pm
Posted on 1/5/18 at 10:42 am to TH03
the main difference I'm getting is that some people flour the chicken and some people don't.
Posted on 1/5/18 at 10:44 am to hendersonshands
Some people don’t do a roux either and make it basically like rice and gravy. But it’s supposed to be much thicker.
This post was edited on 1/5/18 at 10:45 am
Posted on 1/5/18 at 10:46 am to TH03
I usually default to making a roux. I prefer a thicker gravy.
Posted on 1/5/18 at 10:50 am to hendersonshands
If you flour the chicken that usually is enough for a roux type consistency.
If you don't flour, you would need a separate roux.
I would think doing both is too much.
If you don't flour, you would need a separate roux.
I would think doing both is too much.
Posted on 1/5/18 at 10:57 am to TH03
quote:
Season and lightly four chicken pieces Brown them up on all sides Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color. Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit. Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo. Add chicken back and simmer for an hour. Serve with rice.
Winner, winner! Chicken dinner! I like to finish with a little parsley and/or green onion. Salt, black and red pepper for seasoning.
Posted on 1/5/18 at 11:00 am to hendersonshands
I like carrots in my fricassee. Is that blasphemous?
Posted on 1/5/18 at 11:01 am to SUB
quote:
I like carrots in my fricassee. Is that blasphemous?
I'd say it's kinky...
Put some taters in your stew, too...
Posted on 1/5/18 at 11:09 am to SUB
I don't frick with carrots in mine, but I do like potatoes
Posted on 1/5/18 at 11:27 am to hendersonshands
Definitely flour the chicken prior to browning it.
When all is done, stir in a tablespoon of sour cream. Yeah, i know it sounds weird but its damned good.
When all is done, stir in a tablespoon of sour cream. Yeah, i know it sounds weird but its damned good.
Posted on 1/5/18 at 11:30 am to TH03
quote:
Season and lightly four chicken pieces
Brown them up on all sides
Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color.
Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit.
Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo.
Add chicken back and simmer for an hour.
Serve with rice.
pretty much this. lots of onions and garlic for Cson
Posted on 1/5/18 at 3:31 pm to hendersonshands
First you make a roux. I make mine pretty dark.
Add my minced onions. Cook until they are starting to brown.
Then I add my chicken and cook until the juices come out and starts to make the gravy. Add stock to make to amount of sauce you want and simmer till done.
As for as seasoning salt, pepper, a little garlic powder and a dash of what's this here sauce.
One pot easy clean up.
KISS
Add my minced onions. Cook until they are starting to brown.
Then I add my chicken and cook until the juices come out and starts to make the gravy. Add stock to make to amount of sauce you want and simmer till done.
As for as seasoning salt, pepper, a little garlic powder and a dash of what's this here sauce.
One pot easy clean up.
KISS
Posted on 1/5/18 at 3:37 pm to SUB
quote:
like carrots in my fricassee. Is that blasphemous?
Is that blasphemous? Not at all.
I put carrots in a lot of times. Usually when we have some fresh from the garden.
Posted on 1/5/18 at 3:39 pm to TH03
man..i really wish i had paid more attention to my mom when she cooked. She made awesome fricassee !
Posted on 1/5/18 at 4:09 pm to Carson123987
quote:
lots of onions and garlic
Just about every dish I cook contains 3-5 cloves of garlic, plus a healthy portion of the granulated garlic from Costco to taste. I fricking love garlic.
Posted on 1/5/18 at 4:24 pm to TH03
quote:
Just about every dish I cook contains 3-5 cloves of garlic, plus a healthy portion of the granulated garlic from Costco to taste. I fricking love garlic.
same, can never have enough
Posted on 1/5/18 at 7:15 pm to Carson123987
I like to add a tablespoon of tomato paste and let it get golden brown then add the stock. Just a little different.
Posted on 1/6/18 at 10:19 am to hendersonshands
Pretty much what TH03 said, add some green onions to finish. I also bake a sweet potato till it’s mushy and scoop it in and simmer it in there for 15 min or so. Thickens it up and adds a very slight sweetness to it.
Posted on 1/6/18 at 10:33 am to TH03
quote:
quote:
lots of onions and garlic
Just about every dish I cook contains 3-5 cloves of garlic, plus a healthy portion of the granulated garlic from Costco to taste. I fricking love garlic
I am the same way. I always think about that episode of Bizarre Foods where Andrew Zimmern is at Dooky Chase and Mrs. Leah is cooking chicken creole. She sarcastically says "some recipes call for one clove of garlic.. you gotta put GARLIC in it!"
And proceeds to add damn near an entire head of chopped garlic. Love it.
She just turned 95 by the way. Happy birthday
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