TERMIUM Plus®

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CHICKEN STEW [1 record]

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Record 1 1978-08-23

English

Subject field(s)
  • Culinary Techniques
OBS

(...) For a stew, the chicken is simmered in a liquid from the start of its cooking. When chicken is fricasseed, the meat is always cooked first in butter (...) then the liquid is added.

French

Domaine(s)
  • Techniques culinaires
DEF

préparation à base de viande (...) de volaille, (...) cuit à brun, avec un apport de farine que l'on fait roussir avant d'ajouter l'eau ou le bouillon, ou à blanc (à l'anglaise), sans farine, les pommes de terre entrant dans la composition suffisant à épaissir la sauce.

Spanish

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