{"id":6929,"slug":"chicken-fricassee","title":"CHICKEN FRICASSEE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 chicken","salt","ginger","a little pepper","fat from the chicken","1 small onion, cut up","some parsley root","celery","parsley","1 teaspoon flour","a little cold water"],"ingredients_norm":["chicken","salt","ginger","little pepper","fat from the chicken","onion","parsley root","celery","parsley","flour","little cold water"],"steps":["Take a chicken, cut off the wings, legs and neck.","Separate the breast from the chicken, leaving it whole.","Cut the back into two pieces.","Prepare a mixture of salt, ginger and a little pepper in a saucer and dust each piece of chicken with this mixture.","When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion, cut up, some parsley root and celery.","Lay the chicken upon this, breast first, then the leg and so on.","Cover up tight and let it stew slowly on the back of the stove (or over a low gas flame), adding hot water when necessary.","Just before serving chop up some parsley, fine, and rub a teaspoon of flour in a little cold water, and add.","Let it boil up once.","Shake the kettle back and forth to prevent becoming lumpy.","The parsley root and celery may be omitted if so desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w26:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2948e5bb4edb6cb5e5d5d6d5d5808388c11a9ab2d3031e5c20ed3d30a08a63f5","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-fricassee"}