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Army Chicken Fricassee
Recipe by:
ChefLuigi
Chicken deep-fried and then poached in gravy. Maybe it's not the healthiest, but great comfort food for troops on the march (or just a guy back from work). Adapted from the 1910 Manual for Army Cooks.
Ready in 45 mins
Added to favorites by 7 cooks
Ingredients
Serves: 6
- Canola oil, for frying
- 2 1/2 pounds chicken pieces (thighs, wings, drumsticks, breasts)
- Salt and pepper, to taste
- 6 1/2 tablespoons flour
- 6 tablespoons butter
- 5 cups beef stock
- 1 stalk celery, diced
- Celery salt, to taste
- 2 1/2 ounces evaporated milk
Preparation method
Prep: 15 mins | Cook: 30 mins1.
Heat canola oil in deep fryer to 350 degrees F.
2.
Season chicken with salt and pepper, then dredge in 3 tablespoons flour. Place in oil and fry for 10 minutes on each side. Remove and drain on paper towels, then add to gravy. Stir to coat.
3.
In a skillet over medium heat, melt 3 tablespoons butter. Whisk in a heaping 3 tablespoons of flour and cook, stirring, for 2 minutes. then gradually stir in the beef stock. Cook until thickened, about 3 minutes, then stir in celery and season to taste with celery salt.
4.
Add chicken to gravy. Bring to a boil, then simmer on low for 10 minutes. Gravy should be very thick.
5.
Add remaining butter and evaporated milk to the gravy and serve with rice, if desired.
Last updated:
Mar 27 2013
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