Home › Poultry and Game › Fricasseed Chicken

Fricasseed Chicken

I chicken

1 egg-yolk

2 tablespoons butter or other Salt and pepper fat

Herbs

2 cups chicken stock

Salt pork

2 tablespoons flour

Rice or dumplings

1 cup milk or cream

Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat. Cover with boiling water, add salt, pepper, herbs and a few slices of salt pork. Simmer until tender (about an hour), strain and thicken one pint of the liquor with the flour mixed to a smooth paste with a little cold water; add the milk or cream beaten with the yolk of the egg. Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.