Recipe - Chicken A La King
Friday, 23-Jul-1999 18:18:45
216.14.0.78 writes:
Chicken A La King
2 (3 1/2 - 4 pounds) stewing chickens, cut into pieces
2 stalks celery, quartered
1 onion, quartered
1 carrot, quarted
4 peppercorns
2 whole allspice
1 bay leaf
2 teaspoons salt
1/4 cup chicken fat or butter
1/2 cup flour
5 cups chicken broth
1/2 cup chopped cerery (about 1 stalk)
1/4 cup chopped pimiento
1 tablespoon chopped parsley
Salt or pepper to taste
Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large
saucepot. Cover with water. Bring to a boil; reduce heat; simmer 2-3 hours or until chicken is
tender. Remove and discard vegetables. Alow chicken to cool in broth. Remove chicken. Skim
off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1-inch pieces.
Melt fat or butter; add flour, stirring until smooth. Gradually stir in chicken broth and cook until
thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Pack
hot meat and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece
caps. Process pints 1 hour 5 minutes, quarts 1 hour 15 minutes, at 10 pounds pressure in a
steam-pressure canner. Yield: about 4 pints or 2 quarts. To Serve: Brown mushrooms in butter;
add mushrooms to Chicken a la King, if desired. Heat until hot throughout.
Tamara