Braising

4/Chicken Fricassée

A moist-heat cooking method, braising may be used to tenderize tough poultry products. Also, as for veal and pork,it can be used to provide moistness and flavor to tender poultry items. Coq au vin, the well-known braised chicken in red wine,was originally made with a tough old rooster (coq),but today the same recipe is applied to tender young chicken.

Poultry products are braised using the same procedures as for meats, except that mire-poix is frequently omitted. Other flavoring ingredients may be used instead, depending on the recipe. Methods 1 and 2 (p. 333) are used when the chicken is to be browned.

4/Chicken Fricassée

Portions: 24 Portion size: 1A chicken

3 floz (90 mL) sauce U.S. Metric Ingredients

Procedure

to taste to taste 6 oz 12 oz

to taste to taste 175 g 350 g

Chickens, 212-3 lb

White pepper Butter

Onion, cut brunoise

1. Cut the chickens into 8 pieces each. Season with salt and white pepper.

2. Melt the butter in a brazier over moderate heat.

3. Add chicken and onion. Sauté very lightly so that the chicken is seared on all sides, but do not brown.

(approximately)

12 tsp

175 g

(approximately)

1 mL

Flour

Chicken stock

Sachet: Bay leaf

Small piece of celery Parsley stems Thyme

Add the flour and stir so that it combines with the fat to make a roux. Cook another 2 minutes, without browning. Gradually stir in enough stock to cover the chicken. Bring to a simmer, stirring, until the sauce thickens.

Add the herbs, tied in cheesecloth (sachet).

Cover and place in a slow oven (300°F/150°C) or over very low heat on the range. Cook until tender, about 30-45 minutes.

Liaison: Egg yolks, beaten Heavy cream Lemon juice Salt

White pepper Nutmeg

Calories, 440; Protein, 39 g; Fat, 27 g (56% cal.); Cholesterol, 175 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 180 mg.

5

5

1 pt

500 mL

2 tbsp

30 mL

to taste

to taste

to taste

to taste

to taste

to taste

Per serving:

Remove the chicken from the sauce and keep it warm in a covered pan.

Degrease the sauce. Reduce it over high heat to proper thickness. You should have about 2 qt (2 L) sauce. Strain through cheesecloth.

Combine the egg yolks and cream. Temper with a little hot sauce, and add the liaison to the sauce. Bring to just below the simmer. Do not boil.

Season to taste with lemon juice, salt, white pepper, and nutmeg. Pour the sauce over the chicken.

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