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Chicken A La King

  Stewing chicken 8 Pound, cut in pieces
  Celery stalks 2
  Onion 1 , quartered
  Carrot 1 , quartered
  Peppercorns 4
  Whole allspice 2
  Bay leaf 1
  Salt 2 Teaspoon
  Chicken fat/Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Chicken broth 5 Cup (80 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon

To Prepare Chicken: Cook chicken in water to cover.
Add celery, onion, carrot, peppercorns, allspice, bay leaf and salt.
Bring to a boil, reduce heat and simmer 2 to 3 hours or until chicken is tender.
Remove vegetables.
Allow chicken to cool in broth.
Remove chicken; spoon off excess fat; strain broth.
Remove skin and bones from meat.
Cut meat into 1-inch pieces.
Melt fat; add flour and stir until smooth.
Gradually add chicken broth and cook until thickened, stirring constantly.
Add chicken and remaining ingredients.
Simmer 5 minutes.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.

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Chicken A La King Recipe