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Poultry Braises and Stews

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

The techniques for stewing poultry and rabbit are essentially the same as for veal and red meats. The term fricassée traditionally refers to a chicken dish in which the chicken has been cut up, gently cooked in butter without being browned, and stewed with water or stock. The cooking liquid is then finished with heavy cream and egg yolks. The term is sometimes used more loosely to define any chicken or white meat that has been cooked in a small amount of liquid after a gentle preliminary cooking in fat.

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