2    Chickens, 3 1/2-to-4 lb each
- cut up, -=OR=-
8 lb -Chicken pieces
Salt
Freshly ground black pepper
3 tb Unsalted butter or margarine
2 lg Onions
- peeled and roughly diced
2 lg Carrots; coarsely chopped
1    Celery stalk; roughly sliced
4    Bay leaves
6    Sprigs fresh thyme; -=OR=-
1 ts -Dried thyme
3 tb Flour
3 c  Chicken stock
-OR low-sodium chicken broth
3 c  Milk
1/8 ts Ground nutmeg

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle
with salt and pepper. Melt the butter over low heat in a large covered
casserole dish or Dutch oven on top of the stove. Add the chicken pieces
and cook on all sides without browning, about 7 minutes. The chicken should
not be crowded, so perform this operation in batches, if necessary. Remove
pieces to a plate as they are done. When all chicken is done, add the
onions, carrots, celery, bay leaves and thyme and cook about 5 minutes.
Sprinkle the flour over the vegetables and cook, stirring for 30 seconds.
Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a
boil. Replace the thighs and drumsticks, cover and place casserole in the
oven for 25 minutes. Add the reserved breasts and cook for another 15
minutes. Remove the casserole from the oven, remove the chicken pieces from
the casserole and set them aside. Strain the sauce through a fine sieve and
discard onions, carrots, celery and herbs. Keep the chicken pieces warm in
the turned-off oven while finishing the sauce. Place strained sauce in a
medium saucepan over medium heat and cook until stewing liquid is thick
enough to cling to a wooden spoon. To serve, arrange the chicken in a
serving casserole or on a deep serving platter and ladle the sauce over it.
Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat
and sauce separately for up to 3 days. Freeze the meat and sauce separately
in 2 batches for up to 3 months. Makes 2 Batches, Serving 3 to 4 Each