![]() ![]() Of course, making your own stock is 100% optional as you could just use store-bought chicken stock, but if you’re using a whole chicken and have supplies to work with, it’s well worth the effort.Īs for the chicken pieces, I usually remove the skin from the breasts and thighs. Now just let your stock simmer slowly while you prepare for the next step. Next, as you’re cutting your chicken into pieces, put any unused pieces – like the back, neck, gizzards, and heart (don’t use the liver) – into the stock pot. I also add a few black peppercorns, a small piece of bay leaf and a sprinkling of red pepper flakes. I usually grab a few pieces of onion, a stalk of celery and a handful of parsley to put in the stock. Next, look into your fridge for vegetables to use in your stock. ![]() Fill a medium stock pot with water and bring it to a boil. Print Recipe Share RecipeĬajun seasoning (I always keep Tony Chachere’s on hand) The Process:įirst things first, we need to get our chicken stock going. No, this is just a good old fashioned Cajun rice and gravy dish that’s inexpensive to make and even better the next day once all the flavors have married.Ĭontent continues below. Make no mistake about it, this recipe is not the European classical fricassée a l’ancienne, in which you’ll often find cream and/or mushrooms. Here in South Louisiana, a fricassée is usually very similar to a stew, except that the meat is dredged in flour and lightly fried before adding the vegetables and braising liquid. “Fricassée” is a french term derived from the verbs “to fry” (frire) and “to break into pieces” (casser), but exactly what it means in the culinary world depends a lot on who you ask and where you’re from. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |