Victor Sack wrote:
> Margaret Suran > wrote:
>
>
>>Another favorite dish was chicken giblet
>>fricassee, no liver, but gizzards, hearts, necks, wings and tiny
>>meatballs, made of either ground chicken, beef, veal or a
>>combinations, in a nice onion gravy. The 2nd Avenue Deli served just
>>about the best. Also, it was probably the only deli one that still
>>had it on the menu.
>
>
> Here is the recipe, straight from the horse's mouth, i.e. from _The 2nd
> Ave Deli Cookbook_ by Sharon Lebewohl and Rena Bulkin.
>
> Bubba
>
> Chicken Fricassée
>
> FOR MEATBALLS
> 1/2 pound chopmeat
> 1/4 pound finely chopped onion
> 2 slices stale white bread, moistened
> 1 egg, beaten
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
>
> 1 pound chicken gizzards
> 1 large bay leaf
> 10 chicken necks, thoroughly rinsed
> 1 cup celery, diced into 1/2-inch pieces
> 2 cups carrots, diced into 1/2-inch pieces
> 1 cup tomato purée
> 1 1/2 cups chopped onion
> 1 teaspoon finely chopped or crushed fresh garlic
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 2 pounds chicken wings, thoroughly rinsed
>
> 1. Preheat oven to 350 degrees. Combine meatball ingredients in a
> bowl, and, using your hands, blend them thoroughly. Form them into
> 1/2-inch meatballs (you can use a melon baller to make them uniform),
> and place them in a baking dish. Bake for 20 minutes, and set aside.
>
> 2. In a large stockpot, place gizzards, 4 cups of water, and the bay
> leaf. Bring to a boil, then lower heat and simmer for 30 minutes.
>
> 3. Add chicken necks, celery, carrots, tomato purée, onions, garlic,
> salt, and pepper, and simmer for 15 minutes.
>
> 4. Add chicken wings and meatballs, and simmer for 15 minutes more.
> Remove bay leaf. Serve with kasha varnishkes or egg barley.
Bubba, Thank you. I didn't think of looking there.
(
I am glad that you approve of serving it with Kasha Varnishkes or Egg
Barley. Boiled Rice and Mashed potatoes are good, too.
Did you see that there may be another 2nd Avenue Deli in Manhattan's
future? On East 33rd Street and with new owners. If only they would
be able to get one of the old chefs and some of the old staff, like
Lisa the hostess and Mary, the waitress.