SC - Fried/fricaseed chicken and Platina- semi OOP
Mordonna22 at aol.com
Mordonna22 at aol.com
Tue Sep 1 10:22:16 PDT 1998
In a message dated 9/1/98 7:35:28 AM US Mountain Standard Time,
PhlipinA at aol.com writes:
> secondly, if Chicken Fricassee is as wildly variant
> across the Southern states as it appears to be? Those of you with a
Southern
> background, please give the area you're from with your variants, and you
> Yanks, please name your sources as well. Your grandmother's cook or
neighbor
> counts.
When we were having this chat I sent two recipes from wildly variant cook
books. Neither of which clicks with my memory of fricassee. I am from
Georgia, my mother is from Louisiana, and my Grandmother was from Alabama.
What we called Fricassee sounds more like what Phlip describes than what I got
from either of those cookbooks.
My Fricassee
2 1/2 to 3 lbs. chicken cut into frying pieces
2 cups plain flour
2 tsp salt
1 tsp each black pepper, red pepper, paprika
2 TBS Lard, shortening, or oil
2 cups chicken stock
2 TBS butter
2 TBS cold water
2 TBS corn starch
1 cup sliced mushrooms
Clean and dry chicken. Mix flour, salt, pepper, and paprika in a bag, and
shake the chicken to coat. Brown a few pieces at a time at medium temp. When
all are golden brown and crispy, remove the chicken and add the stock to the
pot and increase the heat. In a separate pan brown the mushrooms in the
butter. Add to the pot. Return the chicken to the pot. Mix the corn starch
and cold water to form a thin paste, and stir into the pot to thicken. Remove
from the pot and serve over cat-head biscuits or rice.
Mordonna
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