Jamaican fricassee chicken

What is fricassee sauce made of?

Fricassee sauce is a classic French sauce that is made with a white wine or chicken broth base, thickened with a roux, and flavored with herbs and spices. It is often used to cook chicken, veal, or rabbit.

The main ingredients in fricassee sauce are:

• White wine or chicken broth: The base of the sauce.
• Roux: A mixture of flour and butter that is cooked until golden brown.
• Herbs and spices: Common herbs and spices used in fricassee sauce include thyme, parsley, bay leaf, and nutmeg.

Other ingredients that may be added to fricassee sauce include:

• Cream: Added to make the sauce richer and creamier.
• Mushrooms: Often added to fricassee sauce, as they add a meaty texture and flavor.
• Lemon juice: Added to brighten the flavor of the sauce.

Fricassee sauce is a versatile sauce that can be used to cook a variety of dishes. It is a classic French sauce that is sure to add a touch of sophistication to your meals.

What makes a fricassee?

Fricassee is a stew made of meat or poultry that has been browned in butter or oil, then simmered in a sauce flavored with herbs and spices. The meat or poultry is typically cut into pieces, and the sauce is often made with white wine or chicken broth.

The key to making a fricassee is to brown the meat or poultry before simmering it in the sauce. This helps to seal in the juices and gives the dish a richer flavor. The sauce should also be flavorful, but not too thick. A light, creamy sauce is ideal for fricassee.

Here are some of the ingredients that are typically used in fricassee:

• Meat or poultry: Chicken, veal, or rabbit are all common meats used in fricassee.
• White wine or chicken broth: The base of the sauce.
• Roux: A mixture of flour and butter that is cooked until golden brown.
• Herbs and spices: Common herbs and spices used in fricassee sauce include thyme, parsley, bay leaf, and nutmeg.
• Cream: Added to make the sauce richer and creamier.
• Mushrooms: Often added to fricassee sauce, as they add a meaty texture and flavor.
• Lemon juice: Added to brighten the flavor of the sauce.

Here are some tips for making fricassee:

• Brown the meat or poultry well before simmering it in the sauce. This will help to seal in the juices and give the dish a richer flavor.
• Use a light, creamy sauce. A thick sauce will overpower the delicate flavor of the meat or poultry.
• Season the sauce with salt and pepper to taste. You may also want to add other herbs and spices to taste.
• Serve fricassee immediately. The sauce will thicken as it cools, so it is best to serve it right away.

Fricassee is a delicious and versatile dish that can be enjoyed by people of all ages. It is a classic French dish that is sure to add a touch of sophistication to your meals.

What is the culinary definition of fricassee?

Fricassee is a culinary term that refers to a stew made with meat or poultry that has been browned in butter or oil, then simmered in a sauce flavored with herbs and spices. The meat or poultry is typically cut into pieces, and the sauce is often made with white wine or chicken broth.

The key to making a fricassee is to brown the meat or poultry before simmering it in the sauce. This helps to seal in the juices and gives the dish a richer flavor. The sauce should also be flavorful, but not too thick. A light, creamy sauce is ideal for fricassee.

Here are some of the ingredients that are typically used in fricassee:

• Meat or poultry: Chicken, veal, or rabbit are all common meats used in fricassee.
• White wine or chicken broth: The base of the sauce.
• Roux: A mixture of flour and butter that is cooked until golden brown.
• Herbs and spices: Common herbs and spices used in fricassee sauce include thyme, parsley, bay leaf, and nutmeg.
• Cream: Added to make the sauce richer and creamier.
• Mushrooms: Often added to fricassee sauce, as they add a meaty texture and flavor.
• Lemon juice: Added to brighten the flavor of the sauce.

Here are some tips for making fricassee:

• Brown the meat or poultry well before simmering it in the sauce. This will help to seal in the juices and give the dish a richer flavor.
• Use a light, creamy sauce. A thick sauce will overpower the delicate flavor of the meat or poultry.
• Season the sauce with salt and pepper to taste. You may also want to add other herbs and spices to taste.
• Serve fricassee immediately. The sauce will thicken as it cools, so it is best to serve it right away.

Fricassee is a delicious and versatile dish that can be enjoyed by people of all ages. It is a classic French dish that is sure to add a touch of sophistication to your meals.

The term fricassee comes from the French word “fricasser,” which means “to fry or saute.” Fricassee is a type of stew, but it is different from other stews in that the meat or poultry is browned before it is simmered in the sauce. This gives the dish a richer flavor and a more appealing appearance.

Fricassee is a popular dish in France, and it is also enjoyed in other parts of the world. There are many different variations of fricassee, but the basic ingredients and cooking method remain the same.

What is the difference between fricassee and braising?

Fricassee and braising are both cooking methods that involve cooking meat or poultry in a liquid. However, there are some key differences between the two methods.

Fricassee is a French cooking method that involves browning meat or poultry in butter or oil before simmering it in a sauce flavored with herbs and spices. The sauce is typically made with white wine or chicken broth, and it may also contain cream or mushrooms. Fricassee is often served with rice or noodles.

Braising is a cooking method that involves cooking meat or poultry in a covered pot with a small amount of liquid. The meat or poultry is typically browned before it is braised, and the liquid can be anything from water to stock to wine. Braising is a slow cooking method, and the meat or poultry is cooked until it is tender and flavorful.

Here is a table that summarizes the key differences between fricassee and braising:

Feature	Fricassee	Braising
Cooking method	Brown meat in butter or oil, then simmer in sauce	Cook meat in covered pot with small amount of liquid
Liquid	White wine, chicken broth, cream, mushrooms	Water, stock, wine
Cooking time	Short	Long
Result	Tender, flavorful meat	Tender, flavorful meat

Here are some examples of dishes that are typically cooked using each method:

Fricassee: Chicken fricassee, veal fricassee, rabbit fricassee

Braising: Beef bourguignon, pot roast, short ribs

Ultimately, the best way to choose between fricassee and braising is to consider the type of meat or poultry you are using and the desired outcome. If you want a dish that is quick and easy to make, fricassee is a good option. If you want a dish that is more flavorful and tender, braising is a better choice.