Emma’s Chicken Fricassee

After I die, if the first thing I see is my mother coming toward me with a plate of her Chicken Fricassee in her hand, I will know that I am in Heaven.

In her words:

“Make meatballs, small, using meat loaf recipe, and brown. Cut up chicken giblets, wings, necks, legs, anything, or just use a small broiler, which is the best way. Cook cut-up chicken in diced carrots, celery, onion, a little salt. Add browned meatballs and cook all together for approximately an hour or until chicken is tender. In the last 15 minutes of cooking, sprinkle curry powder carefully, not too much. If you like thicker gravy, remove some and thicken with a little flour. If your gravy boils down too much, supplement it with chicken broth from a bouillon cube. Put in oven in baking dish about 350º and bake for about an hour. Enrich the fricassee. If meatballs brown too fast, stir a bit. This is what I call a “free-wheeling” recipe.”

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