Chicken Fricassee from The Settlement Cook Book by Lizzie Black Kander
Dress, clean and cut the chicken at the joints, in pieces ready to serve. Add salt, pepper and ginger and allow to stand several hours or over night. Cover chicken with the boiling water simmer 3 h...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Stove
- Pot
- Kettle
- Skillet
- Wooden spoon
- Measuring cup
- Serving platter
- Plate
Ingredients
- 3½ lbs. chicken
- Salt, pepper and ginger
- 2 cups chicken stock
- 4 tablespoons flour
- ½ cup each onion, celery and carrot, diced
- 3 qts. boiling water
- 3 tablespoons chicken fat or butter
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