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Pulled Chicken Fricassee

Pulled Chicken Frikassee
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Simple homemade chicken fricassee. You can cook whole pieces of chicken, but I found that shredding the chicken will give you more quantity in sense  of chicken to sauce ratio and so far my family hasn’t complained yet. Worth trying to cook this meal, since at times a whole chicken can cost a less, then some chicken parts that you get from the store.

Ingredients

Units Scale
  • 1 kg whole chicken
  • 3 bay leafs
  • 2 large carrots
  • 1 big white onion
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Water

Side Dish

  • 500 g rice
  • Water

Instructions

  1. Peel your onion and carrots. Cute them in half, since the vegetables will cook with the chicken for awhile and cutting them small will turn them mush.
  2. Place your chicken in a pot and make sure you have no innards left or a plastic pouch. Add your cut vegetables to the pot and add your 3 bay leafs and seasoning.
  3. Pour in water until the chicken is 80 % covered. Cover it with a lit and boil the chicken for 45 minutes. Half way flip the chicken, so that the meat cooks equally.
  4. Once the chicken is cooked, take out the carrots, onion and chicken and cool them. Toss the bay leafs.
  5. Take the cooled chicken and shred the meat. Cut your carrots into small slices or cubes. I personally cut the onions into small pieces. 
  6. Add all the ingredients to the pot and bring back to a boil.
  7. Add 3 tablespoon of cornstarch per 250ml for the sauce. Mix the cornstarch with some water and add to the sauce. Thicken until your desired thickness.
  8. Serve with cooked rice. 

Find it online: https://thesavourypineapple.com/pulled-chicken-fricassee/