CATSKILLS STYLE CHICKEN FRICASSEE
What follows is what I remember eating at the Eden Roc in Miami Beach 40 years ago and what I served when was a busboy in the Catskills 35 years ago. keep in mind that hotels make and serve Chicken Fricassee to use their leftovers. The recipe is meant to be made with cheap chicken parts. It's cheaper and better that way. It's best served over rice or egg noodles, but is fine to eat on its own. Chicken backs are bone and fat -- and little meat -- that's between a chicken thigh and the chicken leg. There's a lot of flavor there. When made with boneless chicken thighs in a slow cooker without the gizzards and hearts, its more conventional and makes a great sandwich.
Provided by GuyBig
Categories Stew
Time 5h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Make Chicken Stock from the chicken backs and wings. Firm up the gizzards and chicken hearts in the hot stock.
- Save the stock in your fridge.
- Remove the skin and meat from the chicken backs and wings. Discard the bones. Save the bigger pieces of chicken meat in your fridge for chicken salad.
- Place the chicken fat and gristle and odd chicken meat pieces in a teflon pan on medium. Add in the chopped onions. When the onions get translucent, add in the crushed tomatoes, garlic, paprika, and pepper. Then add in the chicken gizzards and/or hearts and reduce the heat to low. Stir it all up every 10 to 15 minutes or so. It'll be done in less than an hour. The flavor improves when stored overnight.
- Chicken necks are also often added in, but are not sold separately that often any more and are hard to find. Cooking up chicken necks in the stock, and then taking the meat off the necks for the fricassee is nice to do.
- This recipe has no added salt because canned tomatoes are usually salted. Caterers often add pimento stuffed olives to this just before serving.
Nutrition Facts : Calories 253, Fat 14.3, SaturatedFat 4.1, Cholesterol 87.3, Sodium 174.4, Carbohydrate 11, Fiber 2.7, Sugar 2, Protein 20.6
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Abagail Smith
[email protected]This was the best chicken fricassee I've ever had! I will definitely be making it again and again.
Eric Rallison
[email protected]I would definitely recommend this recipe to others. It's a great dish for a special occasion.
Paul Akwakye
[email protected]This dish was a bit time-consuming to make, but it was worth it. The chicken was fall-off-the-bone tender and the sauce was amazing.
Phillip Herbst
[email protected]I'm not a huge fan of chicken, but this dish was really good. The sauce was especially tasty.
Ns Tahmid YT
[email protected]This was my first time making chicken fricassee and it turned out great! I will definitely be making it again.
Musab khan
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
Slum Sage
[email protected]This recipe was easy to follow and the chicken was cooked perfectly. My family loved it!
Aurang zaib Khan
[email protected]The chicken was a bit dry, but the sauce was delicious.
Joseph Fresh
[email protected]This dish was a bit bland for my taste. I would add more herbs and spices next time.
Rohan Water technology
[email protected]I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and tender, and the sauce is rich and flavorful.
Zk Elevator
[email protected]This Catskills-style chicken fricassee was a hit with my family! The chicken was tender and flavorful, and the sauce was creamy and delicious. I will definitely be making this dish again.