You will need:

• One frying pan


• One large pot


• One square of cheesecloth, approximately 5" square

For 3-4 people:

• 1 whole chicken, cut up


• 2 Tbsp. oil or bacon drippings


• 2 cups chicken broth or water


• 2 Tsps. salt


• ½ Tsp. pepper


• 2 Tbsp. dried parsley


• 1/4 Tsp. thyme


• 1 bay leaf, crumbled


• 1 Tbsp. flour


• 1/3 cup cold water

Partially fry the chicken in the oil or bacon fat. Then place it in a large pot with the broth or water, salt, pepper and the bouquet garni made with the parsley, thyme and bay leaf tied in the cheesecloth. Cover the pot and bring to a boil; reduce the heat and simmer for 30 minutes. Remove the bouquet garni.

In a small bowl, mix the flour and water to form a thin paste. Gradually stir this paste into the pot; when well mixed and free of lumps, cover and continue to simmer for another 15 minutes, stirring from time to time to prevent lumping and sticking. Taste to adjust for salt and pepper.

If you would like, you can add a variety of other ingredients to your fricassee, such as mushrooms, onions, green pepper, rich, celery or other vegetables.

This chicken stew tastes best when left overnight and served the next day.