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Cooking with Ina McKoy By Jimmie Batchelor Henry County Senior Services
Ina was raised in Jamaica by an aunt after losing both of her parents around age 5. Her one sibling, a brother, was raised by their grandmother. While living in Jamaica, Ina did domestic work for several families and for 4 years, owned and ran her own restaurant/bar. Ina enjoyed having her restaurant, as did her customers. All types of Jamaican food were served and her patrons loved the food. Four years was enough though, as the hours were long and the work hard! In 1968, Ina moved to the United States. Her daughter, Angela followed...
For more of this week’s recipes, get your copy here! Chicken Fricassee
1 chicken, cut into pieces, trim, clean and remove skin (or buy precut pieces) 3-4 garlic cloves, minced 3 scallions, chopped – white part and some green Salt & pepper 2-3 Tbsp. oil Plain flour to make gravy – 2 Tbsp. for every cup of liquid 1 can stewed tomatoes if desired
Combine Chicken pieces and ingredients through salt and pepper in non-metal pan, cover and refrigerate 2-3 hours. Remove when ready to cook. Heat oil in deep skillet or larger pot, shake off extra seasoning, saving seasonings to add back in later. Brown the chicken good on medium heat. Remove the chicken and pour off most of the grease. Put the chicken back into the pot, add any seasonings shaken off earlier and a little water, about 1/3 way up chicken pieces. Simmer uncovered and add water as needed. Cook until chicken is well done. Remove chicken pieces and make gravy with flour paste made with water and flour. You may also add an undrained can of tomatoes at this time. Taste gravy and add salt and pepper as needed. After thickening the gravy, add chicken back into the pot and keep warm on low until ready to serve. Good sides are rice or mashed potatoes. |
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