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Chicken And Oyster Dip

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  Hen 7 Pound (1 Large One)
  Onions 2
  Celery ribs 4
  Garlic buds 2
  Sauterne 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Flour 1 1⁄2 Cup (24 tbs)
  Milk 1 Pint
  Canned mushroom pieces 16 Ounce (2 Cans Of 8 Ounce Each)
  Green onions 5 (Shallots)
  Parsley sprigs 10 , chopped finely
  Oysters 1 Pint, cut up, and liquor

Boil hen in large kettle with water to cover, and onions, celery and garlic.
When tender and cooled, debone chicken and cut into small chunks.
Boil remaining liquid down to 1-quart.
Add 2 jiggers of sauterne.
Make thick white sauce.
Melt butter in small saucepan.
Add flour to form a paste.
Add milk gradually.
Add 1-quart of stock to white sauce.
Broil mushroom pieces.
Add to white sauce along with liquor from mushrooms.
Add chopped green onions and parsley.
Simmer slowly for 30 minutes.
Add chicken and 1/2 cup sauterne.
Simmer 30 minutes.
This portion of dip may be frozen.
About 30 to 45 minutes before serving, put thawed mixture in double boiler.
Add oysters, liquor from oysters and more sauterne.
Ready to serve with toast squares or melba toast.
Serves 50.
Recipe may be halved using a 3-pound chicken.

Recipe Summary

Difficulty Level: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 158 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 50.6 mg16.9%

Sodium 86.4 mg3.6%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.37 g1.5%

Sugars 0.9 g

Protein 15 g29.6%

Vitamin A 3.5% Vitamin C 3.6%

Calcium 2.7% Iron 9.8%

*Based on a 2000 Calorie diet

Chicken And Oyster Dip Recipe