Chicken Fricassee

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • lbs. chicken
  • 3 tablespoons chicken fat or butter
  • 3 qts. boiling water
  • ½ cup each onion, celery and carrot, diced
  • 4 tablespoons flour
  • 2 cups chicken stock
  • Salt, pepper and ginger


    Dress, clean and cut the chicken at the joints, in pieces ready to serve. Add salt, pepper and ginger and allow to stand several hours or over night. Cover chicken with the boiling water simmer 3 hours, add vegetables, cook until tender. Melt fat or butter in frying pan, add the flour, and gradually pour on the chicken stock or liquor. Stir to prevent lumps, season to taste and pour over chicken. Let cook a few minutes and serve with dumplings or biscuits. A good way to prepare old chicken or fowl, as they are always made tender by long, slow cooking.

    OR, season chicken with salt and pepper, add red pepper (seeds removed), a sliced onion, ½ clove of garlic, minced, if desired, ¼ cup diced celery, 2 bay leaves. Cover with boiling water and let simmer until tender. Drain and serve with Cream Sauce, and boiled rice.