Fricassée de volaille à l'ancienne


The term "fricassée" applies to all products detailed, sautéed or stiffened and cooked in sauce.

A few tips before starting :

- To stiffen means to grab without coloring just to stiffen the flesh.

- Always cook over low heat (a slight simmer) to keep the poultry soft and tasty.

- Reduce the cooking time for a battery chicken.

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