The reason, however, that I used a whole chicken was for the added flavor and nutrients from the chicken bones during the slow cook. ![]() ![]() Even though I used a whole chicken in this recipe, you could certainly use chicken breasts and/or chicken thighs.Second, the backbone sometimes imparts a bitter taste to dishes. First, I wanted the chicken pieces to lay somewhat flat in the Dutch oven. The reason for removing the backbone was two-fold.The reason is that kitchen shears tend to cut through the bones better than a knife. I like to use kitchen shears to remove the backbone.In cooking, fricassee refers to a dish containing pieces of meat and vegetables stewed in a savory sauce. I cooked this mixture for about 5 minutes. Still using the roux paddle, I stirred the mixture to ensure that the vegetables were well incorporated into the roux. Working quickly, I added the onions, celery, and bell pepper to stop the flour from cooking.This took about 10 minutes.Īdding The Rest of the Ingredients for Cajun Chicken Fricassee At this point, the roux was the color of Nutella. I continued to cook the roux, constantly stirring over medium heat until it reached the dark brown stage.After about 5 minutes, the roux reached the blond stage, signaling that it was time to lower the heat to medium. The consistency of the roux was like a pancake batter. I used the roux paddle that I purchased in New Orleans to constantly stir the flour and oil over medium-high heat.As previously mentioned, this stage has the least thickening power but the most taste. I cooked the roux for the Chicken Fricassee to the dark brown stage. I started stirring it constantly over medium-high heat. Finally, I added the remaining ½ cup of peanut oil and the flour to the Dutch oven.First, I removed the backbone from a whole chicken using kitchen shears and cut the remaining chicken in half.The Liquid: The final ingredient was chicken broth or chicken stock which provided the liquid to this delicious Cajun stew.I knew that olive oil and other low-heat oil would not work here. Because of the high heat, I used peanut oil. The Roux: The roux in this recipe was a simple mixture of vegetable oil and all-purpose flour.For the Cajun seasoning, I used Emeril’s Essence. The Seasonings: The seasonings in this recipe included Cajun seasoning, Kosher salt, and black pepper.The Mushrooms: In this recipe, I added mushrooms which have a rich, savory flavor that adds depth and complexity to the Cajun Chicken Fricassee.Often garlic is added and sometimes referred to as the “pope’s nose.” The “Holy” Trinity: In Cajun cooking, the “holy trinity” refers to a combination of three aromatic vegetables that are used as the base for many dishes: onions, celery, and bell peppers.I could have also used chicken breasts, chicken thighs, or a selection of chicken parts. The Chicken: For this recipe, I used a whole chicken.For all of the stages, it is important to stir the roux constantly while it cooks to prevent it from burning and to ensure that it cooks evenly. The cooking time for roux can vary depending on the recipe and the desired outcome. This stage has the least thickening power of all four, and its main purpose is as a flavoring agent, with the thickening being secondary. Its aroma is more mellow than the strong, roasted flavor of brown roux. Dark brown roux: The final stage is a dark brown roux, with a color resembling Nutella.Brown roux is used in Cajun and Creole dishes like étouffée and gumbo. Brown roux has a strong, nutty flavor and is perfect for gravies. Brown roux: This stage of roux is made by cooking the flour and fat mixture for an even longer period of time until it becomes a deep, rich brown color that resembles peanut butter.It is also used to thicken a cream-based gravy or to add body to soups. ![]() Blonde roux has a slightly nutty flavor and is often used for making Béchamel sauce and mornay sauce.
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