Chicken 'N Mushrooms
|Stewing chicken||1 , cut up|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Large, sliced|
|Carrots||2 Medium, pared and sliced|
|Water||1 Cup (16 tbs)|
|Sliced mushrooms||1 Can (10 oz), drained|
|Flour||1⁄2 Cup (8 tbs)|
Place chicken in a kettle or Dutch oven; add celery, onion, carrots, bay leaf, peppercorns, salt and water to cover.
Heat to boiling; reduce heat; cover.
Simmer 2 1/2 hours, or until chicken is tender.
Remove chicken to heated deep serving dish; keep hot while making gravy.
Strain broth into a large bowl; let stand until fat rises to top.
Skim off fat, then measure 3 tablespoonfuls back into kettle; reserve broth.
Heat the butter or margarine with the chicken fat until melted.
Blend flour into fat; cook, stirring constantly, just until bubbly.
Stir in 4 cups of the broth and mushrooms.
Cook, stirring constantly, until gravy thickens and bubbles 1 minute.
Pour over the chicken.
Serve over hot biscuits.
NOTE: Any leftover broth may be used for chicken soup for the next day.