BECKY'S CHICKEN FRICASSE - A favorite recipe from my favorite Grandmother!

BECKY’S CHICKEN FRICASSE

1, 6 lb. chicken

1 bunch of celery, chopped into ½” pieces including leaves

2 medium-large onions, chopped

5 large chicken bouillon cubes

1 Tbs. salt

1 Tbs. black pepper

1 ½ cups rice

½ cup flour

Place whole chicken in a 12 quart pot and cover with water. Add celery, onions, bouillon, salt, and pepper to the pot. Bring to a boil over high heat. Reduce heat to low and let simmer at a light boil for 2-3 hours. Periodically stir the contents and skim any excess fat off the top of broth.

Gingerly, remove the chicken from the stock and place in a large bowl to cool -- it will be falling apart, so do so with care.  

 

Add the rice to the stock and let cook while the chicken gets cool enough so that you can touch it. Remove the skin from the chicken and discard. Take the meat off the bones in large chunks and add back into the pot. Let cook until rice is cooked well, about 30-40 minutes.

Put the ½ cup of flour in a large jar with 1 cup of water. Shake until well combined to create a ‘slurry’. Add the slurry to the pot and stir. Let cook for 10 minutes, stirring frequently until stock thickens and a silky gravy is formed. Adjust taste for seasoning and serve over mashed potatoes (recipe follows).

Becky’s Mashed Potatoes:

5 lbs. Yukon gold potatoes, chopped into quarters

1 large onion, chopped

1 stick butter

1 ½ - 2 cups milk

3 tsp. salt

2 tsp. black pepper

Peel potatoes and quarter. If potato sizes vary, make sure they are chopped into fairly even size chunks. Place in a large metal pot with chopped onions and cover with cold water. Bring to a boil over medium high heat and cook until potatoes are tender when pierced with a fork. Pour into a strainer to drain.

Put drained potatoes and onions (mostly disintegrated already) back to the pot and add cold butter, 1 cup of the milk, salt and pepper. Whip with a hand mixer on high speed until potatoes are creamy, gradually adding the additional milk as needed to create a velvety texture. Test taste (the best part) to make sure the seasoning is correct and add additional salt and pepper if needed.

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Chicken

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