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this post was submitted on 18 Nov 2024
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Cooking
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My grandad used to make "Fricassée", although his recipe has little to do with actual fricassée. Fat, potato, chicken broth.
Toss some diced onions (and/or garlic) in whatever fat you've got on hand until they brown slightly or become translucent.
Add potatoes (cut into chunks about 2") and water.
Not too much water... almost cover the potatoes, but the top layer of potatoes should still peak out of the water.
Mix in powdered chicken broth, I just wing the quantity here, aiming for a light yellow.
Simmer and stir until the water is mostly absorbed and potatoes are can be cut easily with a knife.
If potatoes look done but it's too watery, crush a few chunks of potatoes and mix the starch in with the rest. Aim for a thick gravy.
The fat could be whatever you got on hand, whether that's butter, oil, margarine, shortening, saindoux, or leftover fat from some other pervious cooking is fine.
Onions and/or garlic are nice, but ultimately optional.