Catskills Style Chicken Fricassee

1. 1

   Make Chicken Stock from the chicken backs and wings. Firm up the gizzards and chicken hearts in the hot stock.

2. 2

   Save the stock in your fridge.

3. 3

   Remove the skin and meat from the chicken backs and wings. Discard the bones. Save the bigger pieces of chicken meat in your fridge for chicken salad.

4. 4

   Place the chicken fat and gristle and odd chicken meat pieces in a teflon pan on medium. Add in the chopped onions. When the onions get translucent, add in the crushed tomatoes, garlic, paprika, and pepper. Then add in the chicken gizzards and/or hearts and reduce the heat to low. Stir it all up every 10 to 15 minutes or so. It'll be done in less than an hour. The flavor improves when stored overnight.

5. 5

   Chicken necks are also often added in, but are not sold separately that often any more and are hard to find. Cooking up chicken necks in the stock, and then taking the meat off the necks for the fricassee is nice to do.

6. 6

   This recipe has no added salt because canned tomatoes are usually salted. Caterers often add pimento stuffed olives to this just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.