Annie Mae Jones' Chicken Fricassee Recipe

Name: Annie Mae Jones' Chicken Fricassee Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Fowl,4-1/4 to 5 lb; 1 1/2 quart Water; 1 x Onion,small,peeled; 1 x Celery,stalk; 1 x Carrot,scraped; 1 x Parsley sprig; 1 Tbsp. Salt; 1 Tbsp. Vinegar; 4 Tbsp. Butter; 4 Tbsp. Flour; 4 c. Chicken stock,heated; 2 c. Light cream,room temperature Cook meat from 4-5# fowl* Salt to taste Pepper to taste

Servings: persons

1 x Fowl,4-1/4 to 5 lb
1 1/2 quart Water
1 x Onion,small,peeled
1 x Celery,stalk
1 x Carrot,scraped
1 x Parsley sprig
1 Tbsp. Salt
1 Tbsp. Vinegar
4 Tbsp. Butter
4 Tbsp. Flour
4 c. Chicken stock,heated
2 c. Light cream,room temperature Cook meat from 4-5# fowl* Salt to taste Pepper to taste

1
Place the fowl in a large pot with water and bring to a full boil; skin surafce of water till clear.
2
Lower heat and add in remaining ingredients except vinegar and let gently simmer till chicken is sufficiently tender to remove easily from bone.
3
Remove chicken and let stand till cold sufficient to remove meat and skin from bone.
4
Add in bones and vinegar to stock in pot and let simmer an additional hour.
5
Cold, then strain into a large bowl and add in chicken meat.
6
Chill till fat comes to surface; remove and throw away fat.
7
*** TO MAKE THE FRICASSEE***
8
* - cut into bite-sized pcs.
9
1.
10
Heat the butter in a large, heavy saucepan or possibly deep skillet and stir in the flour.
11
When bubbly, slowly add in the heated chicken stock, stirring.
12
Add in cream and continue to cook, stirring till sauce is thick.
13
Add in chicken meat and cook, stirring a final 5-10 min.
14
2.
15
Southerners usually serve fricassee over cooked white rice, but it is also great over baking-pwdr biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 x Fowl,4-1/4 to 5 lb, 1 1/2 quart Water, 1 x Onion,small,peeled, 1 x Celery,stalk, and more.

Yes, Annie Mae Jones' Chicken Fricassee Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!