Chicken A La King With All Spice
|Stewing chicken pieces||8 Pound|
|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|
Place the chicken in water to cover in a large kettle.
Add the celery, onion, carrot, peppercorns, allspice, bay leaf and 2 teaspoons salt.
Bring to a boil and reduce the heat, then simmer for about 2 hours or until the chicken is tender.
Remove the vegetables, spices and bay leaf.
Allow the chicken pieces to cool in the broth, then remove from broth.
Spoon off the excess fat, reserving 1/4 cup, and strain the broth.
Remove the skin and bones from the chicken and cut the meat into chunks.
Melt the reserved chicken fat in a large saucepan.
Add the flour and stir until smooth.
Add the chicken broth gradually and cook, stirring constantly, until thickened.
Add the chicken, chopped ingredients and pepper and simmer for 5 minutes.
Pack into hot pint jars, leaving 1 inch space at the top.
Adjust the lids and process for 1 hour and 5 minutes.
Other ingredients to suit individual tastes may be added to Chicken A La King before serving.