Name: Chicken or Turkey or Pheasant Fricassée
Yield: Serves 6
Ingredients: 2 oz/56 g flour; 1¼ pints/710 ml chicken stock, or 1 pint/570 ml + 2–3 tbsp jellied stock from the roasting tin; 2 medium onions, skinned and finely chopped; 3 rashers of back bacon, trimmed of most of its fat and sliced; 2 sticks of celery, washed, trimmed and very finely sliced; 2 teaspoons medium curry powder (this isn’t enough to be detected by avowed curry haters); 2 carrots, peeled and chopped into very small dice; 2 oz/56 g raisins or sultanas (optional, but I always add them); Salt and freshly ground black pepper; About 1 lb/450 g chopped, trimmed leftover chicken, turkey or pheasant – more, if possible; if less, use an extra carrot

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

A fricassée is viewed by some as a sort of dustbin dish. This view is taken by those for whom a fricassée means a thick white sauce containing chopped leftover chicken or turkey – and leftovers which haven’t been carefully trimmed of gristle and other unappetizing bits of skin and fat, a trimming most important to make a good and appealing fricassée.

This is the way I make a fricassée, and a pheasant fricassée is the very first thing I cooked by myself. I think it is essential to ha