Wayne Gisslen

Chicken Fricassée

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Preparation info
  • portions:

    12

    portion size: ¼ chicken, 3 fl oz 90 ml ) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Cut the chickens into 8 pieces each. Season with salt and white pepper.
  2. Melt the butter in a brazier over moderate heat.
  3. Add chicken and onion. Sauté very lightly so the chicken is seared on all sides, but do not brown.
  4. Add the flour and stir so it combines with the fat to make a roux. Cook another 2 minutes, without browning. (To simplify m