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Recipe: Chicken Giblet Fricassee for Jean

Main Dishes - Chicken, Poultry
CHICKEN GIBLET FRICASSEE
Yield: 16 servings
Source: "Kosher Creole Cookbook," by Mildred L. Covert and Sylvia P. Gerson.

Giblets & necks from 12 chickens
12 Onions; medium; diced
8 lb Ground Beef
8 Eggs; slightly beaten
8 Matzos; finely broken
2 2/3 cups Cold Water
8 tsp Salt
1 tsp Pepper
8 tsp Paprika
4 cans (10 1/2 oz. each can) Tomato Sauce with Mushrooms

Cut giblets into small pieces and break necks in half. Add diced onion and cover with water. Cover & simmer until tender (about 1 1/2-2 hours). Soak broken matzos in cold water and combine with ground beef and beaten eggs. Shape ground meat mixture into small meatballs and drop into hot giblet mixture. Add seasonings and tomato and mushroom sauce; cover and cook gently for at least 1/2 hour.
MsgID: 0067505
Shared by: Gladys/PR
In reply to: ISO: Chicken Giblets for a main course
Board: Cooking Club at Recipelink.com
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