© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist
4 to 5-pound ready-to-cook stewing chicken
3 cups hot water
1 onion studded with a few whole cloves
3 stalks celery leaves
1 bay leaf
1 carrot, cut in 1-inch pieces
1/2 cup milk or cream
6 Tbsp. flour
Pepper to taste
Have chicken cut up. Wash chicken in cold water; drain well. Put chicken, water, onion, celery, 1 tablespoon salt, bay leaf and carrot in a sauce pot and simmer, over low heat, 3 to 4 hours until tender. Lift chicken from sauce pot and place on a serving dish; keep warm.
To make gravy: Strain broth and skim off excess fat. Measure broth and add water, if necessary, to make 3 cups; return to pot. Combine milk with flour to make a smooth paste. Slowly stir flour mixture into broth. Place over medium heat and cook and stir until thickened, about 5 minutes. Season to taste with pepper and more salt; pour over chicken. If desired, serve with hot Baking Powder Biscuits (See Index C). Makes 5 to 6 servings.
BROWN FRICASSEE OF CHICKEN: Buy a 4 to 5-pound ready-to-cook stewing chicken; have it cut up. Combine 1/2 cup flour, 1 tsp. salt and dash pepper. Dredge chicken pieces in the flour mixture; coat well. Fry the chicken over low heat in 1/4 cup fat or cooking oil until brown on all sides. Continue as directed, above, adding water, onion, etc. to sauce pot in which chicken was browned.
Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York