Chicken Wings Fricassee

Ingredients

• 13 12-14 chicken wings
• 1 onion, studded with 6 cloves
• 1 bay leaf
• 1 tsp salt
• celery leaves
• 1½ sprig 1-2 sprigs parsley
• 3 tbsp butter
• 4 tbsp flour
• ½ cup heavy cream or evaporated milk
• salt, pepper and nutmeg
• lemon juice
• chopped parsley
• hot cooked rice

Method

1. Put the first six ingredients in a pan with water barely to cover (about 3 cups). Bring to a boil, skim off the scum, then reduce heat and simmer about one hour, or until just tender. Remove the wings and keep warm. Strain and measure the broth.
2. Melt the butter in a saucepan and blend in the flour. Gradually stir in 1 1/2 cups strained broth and cook, stirring, until thickened. Mix in the cream and season to taste with salt, pepper and nutmeg. Add a good squeeze of lemon juice and a little chopped parsley.
3. Put the wings into the sauce and reheat slightly. Serve over rice.

Notes

Make ahead and freeze. Serves 4. From Rosauers (Poultry PL-45).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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