Title: Chicken Fricassee
Categories: Chicken, Main dishes
Yield: 1 Chicken
MMMMM--------------------------CHICKEN-------------------------------
4 lb Stewing chicken
2 c Chicken broth
1 c Milk
1 c Flour
1/2 c Onion; chopped
1/4 c Flour
1/4 ts Pepper
1 ts Thyme
1 1/2 ts Salt
1 ts Paprika
Vegetable oil
Juice from 1 lemon
MMMMM---------------------PARSLEY DUMPLINGS--------------------------
1 1/2 c Flour
1/4 c Buttermilk
3 tb Shortening
3 tb Parsley; chopped
2 ts Baking powder
1/4 ts Salt
1/4 ts Baking soda
Chicken:
Mix 1 cup flour, salt, pepper, and paprika in a gallon size plastic
bag. Cut up the chicken and put the pieces into the bag and shake to
coat with seasonings. Heat a thin layer of oil in a large skillet.
Cook chicken until brown on all sicdes. Drain fat from skillet. Add
broth (make by simmering chicken necks, backs, wing tips, and skin in
water for several hours), lemon juice, thyme, and onion to chicken.
Cover and cook over low heat, adding water if necessary, until
chicken is done, 2-1/2 to 3 hours. Remove chicken to warm platter and
keep warm.
Mix 1/4 c flour with cold milk and stir into liquid in skillet. Cook
over low heat, stirring constantly, until sauce is smooth and bubbly.
Boil and stir 1 minute. Return chicken to gravy.
Prepare Parsley Dumplings and drop onto hot chicken. Cook uncovered 10
minutes, then cover and cook 20 minutes longer.
If using an electric fryer, cook over low for 45 minutes instead of
hours.
Parsley Dumplings:
Cut shortening into dry ingredients. Stir in buttermilk.
