Chicken A La King
|Stewing chicken||8 Pound, cut in pieces|
|Onion||1 , quartered|
|Carrot||1 , quartered|
|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.
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.
Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.