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The Jewish version of chicken fricassee can be traced back to the 17th century, according to Gil Marks’ Encyclopedia of Jewish Food. This dish, which uses the entire chicken, was created out of economic necessity and later developed a significance in nostalgic memory as chicken gizzards, feet, etc. became less freely available and the dish withstood substitutions (such as breast meat or drumsticks) or was reserved for special occasions. Some families cook chicken fricassee with meatballs; in this recipe the meatballs are made from ground chicken in keeping with the dish’s original spirit of affordability.
2 onions, diced
1 pound chicken wings, necks and feet
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
2 tablespoons Mishpacha Flour
1/2 pound ground chicken
1 onion, grated
2 tablespoons Yehuda Matzo Meal
1 egg
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon salt
1/8 teaspoon Pereg Pepper
1/4 teaspoon paprika
Sauté onions in oil.
Add chicken parts and seasonings. Sauté for 15 minutes.
Add flour and stir for two minutes.
Add water to barely cover and cook for one hour.
Combine all ingredients for chicken balls. Form into tiny balls and drop in sauce. Cook over low heat for 30–40 minutes.
Photography and Styling by Tamara Friedman
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Wait a minute!!! Hey you. Where the heck r u from?!?!? Im from Nyc (Da Bronx) and this recipe is just like my Nan’s ! Thank you soo much