Title: Annie mae jones' chicken fricassee
 Categories: Main dish, Poultry
      Yield: 8 Servings
 
      1    Fowl,4-1/4 to 5 lb
  1 1/2 qt Water
      1    Onion,small,peeled
      1    Celery,stalk
      1    Carrot,scraped
      1    Parsley sprig
      1 tb Salt
      1 tb Vinegar

MMMMM-------------------------FRICASSEE------------------------------
      4 tb Butter
      4 tb Flour
      4 c  Chicken stock,heated
      2 c  Light cream,room temperature
           Cook meat from 4-5# fowl*
           Salt to taste
           Pepper to taste
 
  Place the fowl in a large pot with water and bring to a full boil;
  skin surafce of water until clear. Lower heat and add remaining
  ingredients except vinegar and let gently simmer until chicken is
  sufficiently tender to remove easily from bone. Remove chicken and
  let stand until cool enough to remove meat and skin from bone. Add
  bones and vinegar to stock in pot and let simmer an additional hour.
  Cool, then strain into a large bowl and add chicken meat. Refrigerate
  until fat comes to surface; remove and discard fat.
  
  *** TO MAKE THE FRICASSEE ***
  
  * - cut into bite-sized pieces.
  
  1. Melt the butter in a large, heavy saucepan or deep skillet and
  stir in the flour. When bubbly, slowly add the heated chicken stock,
  stirring. Add cream and continue to cook, stirring until sauce is
  thick. Add chicken meat and cook, stirring a final 5-10 minutes.
  
  2. Southerners usually serve fricassee over cooked white rice, but it
  is also great over baking-powder biscuits with a thin slice of baked
  ham placed on each biscuit half before the fricassee is spooned over.