Recipe - Annie Mae Jones Chicken Fricassee

1 Fowl,4One fourth to 5 lb
1 One half qt Water
1 Onion,small,peeled
1 Celery,stalk
1 Carrot,scraped
1 Parsley sprig
1 tablespoon Salt
1 tablespoon Vinegar

FRICASSEE
4 tablespoon Butter
4 tablespoon Flour
4 cup Chicken stock,heated
2 cup Light cream,room temperature
Cook meat from 45# 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 bitesized 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 510 minutes.

2. Southerners usually serve fricassee over cooked white rice, but it is
also great over bakingpowder biscuits with a thin slice of baked ham
placed on each biscuit half before the fricassee is spooned over.