Comments on: Fricassee Chicken http://foodjamaica.net/2008/04/17/fricassee-chicken/ Authentic Jamaican Food Recipes Wed, 21 Jul 2010 11:58:07 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Lloyd http://foodjamaica.net/2008/04/17/fricassee-chicken/comment-page-1/#comment-370 Lloyd Sun, 11 Jul 2010 14:14:19 +0000 http://foodjamaica.net/2008/04/17/fricassee-chicken/#comment-370 Ann-Marie everything you said was right on for this chicken dish, just the way my mother used to make. I never heard of serving over noodles either. Ann-Marie everything you said was right on for this chicken dish, just the way my mother used to make. I never heard of serving over noodles either.

]]> By: Ann-Marie http://foodjamaica.net/2008/04/17/fricassee-chicken/comment-page-1/#comment-325 Ann-Marie Tue, 11 May 2010 14:50:56 +0000 http://foodjamaica.net/2008/04/17/fricassee-chicken/#comment-325 No, no curry in the fricasse chicken Rastafarie and the chilli is up to you but scotch bonnet is what most persons, especially older ones would have used. Either cutting up small pieces to use to "season" (marinade) the meat or dropping a whole one into the sauce to cook a little. Re the browning of the meat, Trevor, that is the normal way we'd do it when we're cooking in a dutch pot or on gas stove as would usually be the case. It's optional for a crock pot as the meat does tend to get a good color and you're right about the garlic, thyme and escallion (skellion) because we don't season without those. :) We also wouldn't have it with noodles but with plain rice, or rice and peas or "cook food" (boiled yam, dumpling and bananas). Also we love our bones so I can't remember anybody I know deboning the chicken but it is cooked till the chicken is coming off the bones so when you share it you usually end up with the bones being left behind. It's a good recipe though overall. No, no curry in the fricasse chicken Rastafarie and the chilli is up to you but scotch bonnet is what most persons, especially older ones would have used. Either cutting up small pieces to use to “season” (marinade) the meat or dropping a whole one into the sauce to cook a little.

Re the browning of the meat, Trevor, that is the normal way we’d do it when we’re cooking in a dutch pot or on gas stove as would usually be the case. It’s optional for a crock pot as the meat does tend to get a good color and you’re right about the garlic, thyme and escallion (skellion) because we don’t season without those. :) We also wouldn’t have it with noodles but with plain rice, or rice and peas or “cook food” (boiled yam, dumpling and bananas). Also we love our bones so I can’t remember anybody I know deboning the chicken but it is cooked till the chicken is coming off the bones so when you share it you usually end up with the bones being left behind. It’s a good recipe though overall.

]]> By: trevor seivwright http://foodjamaica.net/2008/04/17/fricassee-chicken/comment-page-1/#comment-223 trevor seivwright Tue, 19 Jan 2010 17:38:38 +0000 http://foodjamaica.net/2008/04/17/fricassee-chicken/#comment-223 Personally i would of brown off de chicken firs,where is the thyme ,garlic ,seasoning.Or am i barking up de wrong tree Personally i would of brown off de chicken firs,where is the thyme ,garlic ,seasoning.Or am i barking up de wrong tree

]]> By: Rastafarie http://foodjamaica.net/2008/04/17/fricassee-chicken/comment-page-1/#comment-182 Rastafarie Fri, 17 Apr 2009 01:53:37 +0000 http://foodjamaica.net/2008/04/17/fricassee-chicken/#comment-182 Is it just me, or would this recipe need some chillies and a tablespoon of curry seasoning? Is it just me, or would this recipe need some chillies and a tablespoon of curry seasoning?

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