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Chicken Fricassee #2

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1 4-pound fowl
1 quart boiling water
1 large onion
4 stalks or steams of celery
2 teaspoons salt
6 medium sized carrots
4 to 5 level tablespoons flour


2 tablespoons chicken fat
2 tablespoons flour, to each 1 cup stock


Wash and clean the fowl thoroughly. Remove the oil sack and wash the inside carefully. Place the whole fowl in large kettle with the boiling water, add onion and celery. Cover kettle tightly. Bring to a boil, reduce heat and simmer gently 30 minutes. Add the salt and carrots and continue to boil until the chicken is tender, about 2 hours. Remove the foul and carrots from the stock and keep them hot in the warming oven. Strain the stock, remove all fat and measure the stock.


Put the fat into a pan and blend in the flour over a low flame, but do not brown the flour. then stir in the strained stock and blend the mixture thoroughly. Cook the sauce, stirring constantly until smooth and thick. remove the skin from the fowl and the meat from the bones. Arrange the pieces of meat in the center of the hot platter. Place the carrots around the chicken and around the outside of a border of steamed rice. Pour some of the hot sauce over the meat or pass the gravy. If a thinner gravy is desired, add a little more stock or cream.

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