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Chicken fricassee

Classic chicken fricassee from Erken's Stor kokebok (1914): hens are soaked, blanched, and boiled tender for 3–5 hours, cut up, and served in a butter-thickened sauce of chicken stock with cayenne, sugar, and sherry, optionally enriched with egg yolk and cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 285 (falt i det fri)

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About the dish

From the chapter "Poultry and game" in Henriette Schønberg Erken's "Stor kokebok" (1914). Chicken fricassee was a classic way to use older hens, where the long cooking gave both tender meat and a rich stock for the sauce.

How to make it

  1. 1

    Preparation

    Pluck the hens, draw and clean them well. Place them in cold water overnight.

  2. 2

    Blanching

    Place the hens in boiling water for 5 minutes, take them up, and place them in cold water.

  3. 3

    Cooking

    Set the hens over again in boiling water with 1 tbsp salt. Skim well, put the lid on, and let them cook slowly until tender, 3–5 hours.

  4. 4

    Cutting up

    Place the hens in cold water, remove the outer skin, and cut them into neat pieces.

  5. 5

    Sauce

    Melt 60 g butter, stir in the flour, and thin with about 7.5 dl of the stock. Let the sauce simmer for 15 minutes.

  6. 6

    Seasoning

    Add a pinch of cayenne pepper, 1/2 tsp sugar, and the sherry. The sauce can be enriched with egg yolk stirred into 1 dl cream – it must then not boil afterward.

  7. 7

    Serving

    Warm the chicken pieces in the sauce and serve. Boiled celeriac, cauliflower, green peas, or macaroni can be added to the sauce.

Changes from the original

Amounts have been converted to modern measures (dl, tsp, tbsp) and grams. "Stock" is interpreted as the chicken stock from the cooking. The cookbook's "knife-tip" is given as a pinch of cayenne pepper. The ingredient amount for hens is set at 2, as the recipe's plural reference implies. The language of the method has been modernized.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 285) → 1949 (korrekturlest, s. 316)~65% av teksten endretfjernetlagt til
2 høns salt 60 gr. smør 50 gr. mel ca. 3/4 l. kraft en knivsod cayenne 1/2 teske sukker 1 glas sherry (1 eggeblomme og 1 del. fløte) Hønsene plukkes, aapnes, åpnes, rengjøres og lægges legges i vand vann natten over. Sættes Settes over ilden varmen i kokende vand vann i 5 minutter, lægges legges i koldt vand, sættes vann, settes igjen over ilden varmen i kokende vand vann med en ske skje salt. Skummes, koker småkoker under lok, lokk til de er møre, 3—5 timers kok; lægges legges i koldt vand; vann; det ytterste skind fratages, skinn fratas, og hønsene deles op. Saus: 60 gr. smør smeltes, irøres 50 gr. mel, spædes spes med kraften, kraften ca. 3/4 ¾ l., smaakoker småkoker 15 minutter, tilsættes tilsettes en knivsod cayenne, 1/2 teske knivsodd kajenne, ⅜ teskje sukker samt et glas glass sherry. — Sausen kan jevnes med 1 eggeblomme, utrørt med 1 del. fløte. Kokt selleri, blomkaal, grønne erter eller makaroni kan serveres i sausen.

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Frequently asked questions

How long do the hens need to cook?
The hens are cooked covered until tender – allow 3–5 hours, depending on how old and tough they are. With soaking and pre-cooking, the total time is around 5.5 hours.
Why are the hens placed in water overnight and pre-cooked?
Soaking in cold water overnight draws out blood and gives cleaner stock. They are then cooked 5 minutes in boiling water, placed in cold water, and set over again in boiling water with a spoonful of salt – the stock is skimmed so it becomes clear.
How is the sauce made?
60 g butter is melted, 50 g flour stirred in and thinned with about 3/4 l of the chicken stock. The sauce simmers 15 minutes and is seasoned with a pinch of cayenne, 1/2 teaspoon sugar, and a glass of sherry. It can be enriched with 1 egg yolk stirred into 1 dl cream.
What is served with it?
The recipe mentions boiled celeriac as a side for the fricassee. The skin is removed after cooking, and the hens are cut up before they are placed in the sauce.

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