SC - Fried/fricaseed chicken and Platina- semi OOP

[Christine A Seelye-King]

	Just for terminology's sake, the method you describe here would
be called "braising" = roasting with liquid.  
	Still a fricasee, but the method could also be used for any piece
of roasted meat.  
	Christianna
>A fricasee is differentiated from a fry by having only a little 
>cooking liquid--oil/butter, (actually, we use bacon drippings) but 
>some additional liquid as well.  The heavy cast iron lid is put over 
>the meat once it is well browned.  The heat is turned down, and the 
>steam cooks the fricasee.  The meat gets turned several times, and 
>prodded with a 2-pronged fork, and the crusty bits scraped off the 
>bottom of the pan if the liquid is cooking away.  Perhaps the steam 
>makes the original cooking liquid--we watch, and add water to the 
>chicken if it's cooking too fast or drying out.  With the beef, the 
>liquid is tomato juice.  With a Swiss steak, you get the 
>coating--flour from North beaten or hammered in by Mother, but 
>Berneice used a batter, I think.  The coating on the meat, when done, 
>is not a crispy crust, but a soft--I don't have a word for it, just 
>know it when I see it--and there is a weak gravy, which can be and 
>generally is, thickened with flour. 
>
> Occasionally, the meat skillet (has to be the heavy cast iron one) 
>was removed from the stove top and put in the oven to bake after the 
>lid went on.  This is how I learned to do game, too, with tiny onions, 
>herbs, wine, etc. added.  The cooking is slower and longer.  Things 
>that are tougher benefit from this.  I think it was the young chickens 
>that got fried crisply.
>
>
>Fried chicken and fricaseed chicken are 2 different critters at my 
>house.
>
>
>Regards,
>
>Allison
>
>allilyn at juno.com
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