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1800 Fricassee Of Chicken Recipe – Old Cook Book Show – Smothered Chicken

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1800 Fricassee Of Chicken Recipe – Old Cookbook Show – Glen And Friends Cooking
Today we are cooking from one of our favourite old cookbooks, this is a significant historic recipe and part of a larger culinary history. This vintage fricassée de poulet recipe has morphed over time into what we now call smothered chicken recipe.

To Fricassee Chickens with a White Sauce
Take a pair of young chickens, and cut them down the back. Wash them clean and dry them with a cloth; halve them down the breast, and cut each chicken into eight equal parts. Flatten and rub them over with the yolk of an egg; season with white spices and salt: put a piece of sweet butter in a frying pan, and make it a fine light brown. Put in the chickens, and brown them lightly on both sides. Have ready a mutchkin (pint) of good veal gravy, thickened with a little butter and flour, and seasoned with white pepper and salt; stew the chickens in it for about a quarter of an hour, cast three eggs till they are smooth, and mix in half a gill of cream, the squeeze of a lemon, and about half a mutchkin (half a pint) of the boiling sauce; then mix the whole together, and give them a shake over the fire. Dish them up, and garnish with sliced lemon.

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47 Comments

  1. Hey Glen – really enjoy your show. Have a question. What size is the braiser you use to make the chicken frichicee. You used the same braiser when you made the smothered chicken. I want to purchase one, but be sure I get an appropriate size. Thanks Barbara

  2. Fricassee (frikasse in danish) is a classic dish in the book we use at culinary school here. But our fricassee is very different. You start out by boiling the meat (chicken, veal or lamb are the most common) when It's done you make a sauce with the cooking liquid, chop up the meat, add peas, diced carrot and chopped green asparagus. Finish with cream and an egg yolk. Serve with boiled young potatoes. It's a wonderful dish to make in the summer when you have fresh young veggies

  22. Don't forget Fricassee of Squirrel! My dad made that after several successful hunts for us. Unfortunately, he often overheated the cast iron skillet, and it got a bit "blackened" but I made it once with a bit more control, and it was delicious, especially with a little Tawny Port to deglaze the pan.

  24. My grandmother's version– the day after we have fried chicken for dinner, put the leftover chicken in a heavy skillet with any leftover gravy, cream or milk, and salt and pepper. The breading on the chicken is the thickener. Simmer until the gravy is thickened and the chicken is very tender. Serve with rice, potatoes

  32. There is an Ashkenazi Jewish recipe that also calls itself chicken fricassee but it is quite different. Lots of organs, little meatballs, and the sauce is quite different. I don't know how it came to use the same name but it was always confusing looking for recipes because the diversity of recipes with that name is nuts.

  36. I first heard about chicken fricassee from a Scooby Doo cartoon . I was so intrigued and had my mom make it from a cookbook. I expected it to be something like fried chicken but disappointed in its first appearance. It was really good though.

  40. According to today's definition, that would be a ragout. Ragout means, the meat is braised in the sauce. While with fricassee, the meat is first cooked, then boned and cut into small pieces, and then reheated in the sauce.

  41. The idea of Chicken Fricassee – by that name – is very much alive and well on the Iberian Peninsula, the Spanish-speaking Caribbean, and among Caribbeans living on the North American continent. It was a staple when I was a kid and, really, one of the only ways my mother could get me to eat chicken on the bone. Years later, I was delighted to find it on a menu at a very exclusive Parador in Portugal. I ordered it and what I was served was almost exactly what my Puerto Rican mother used to make. Such comfort food!

  42. Hey Glenn, every time I hear the word fricassee it makes me chuckle as I can hear W C Field’s voice, not sure if anyone recalls the skit where he orders the chicken fricassee off a menu and elongates the eeee in typically classic W C style, absolutely hilarious! The next time I heard it was in first year at the Stratford chef school and I was pretty excited to learn just WTH a fricassee was, needless to say I loved the dish and still make it today! I wanted to mention to you as well that as a former chef and a big food enthusiast I really appreciate all the historical research you do, I learn something new every show 👍👍👍 keep on rockin 😉

  44. The reason for the difference in the gill (or jill) goes back to the 17th century. A large portion of the English Crown's income was from taxes on wine and liquor. The king needed more money to run the country but Parliament refused to raise taxes. So the king shrank the size of the standard measure of taxation, the gill, to get more taxes. This is where the nursery rhyme Jack and Jill comes from. A jack is two jills by definition. So when he shrank the gill the jack "tumbled after".

  45. My dad made smothered chicken. I think it had like chicken thighs and legs, flour maybe I think, wine or beer, maybe stock, garlic, onion, maybe some other vegis, probably peppers, black pepper, no recollection of dairy, maybe some nutmeg or cinnamon or something, maybe a citrus, maybe some dried herbs, and on the side we had rice and or crusty bread

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