Fricassée of Chicken

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe, reduced to reasonable proportions, comes from a Reading manuscript dated 1765. It is extremely good and quite unlike other fricassées of chicken. In the garnish, I have replaced the original oysters with button mushrooms for economy, but you can use fresh or tinned oysters if you wish.


  • 2 chickens, 2½ to 3 lb (1 to 1½ kg) each
  • 2 onions, ha


Cut the meat off the chickens 2 hours before you want to start cooking the dish. Put the chicken meat in the refrigerator while you make the stock. Put the chicken bones, carcasses and skin into a large saucepan with 5 cups (1.2