Batter-Topped Chicken Pie
|Chicken||1 Pound (with giblets)|
|Melted butter||3 Tablespoon|
|Flour||2 1⁄4 Cup (36 tbs)|
|Pepper||1 (as required)|
|Milk||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
Place chicken and giblets in large kettle; add 2 teaspoons salt and 2 quarts water.
Bring to a boil; reduce heat.
Cover; simmer until chicken is tender.
Remove chicken and giblets from broth; reserve about 5 1/2 cups broth.
Chill broth until fat is hardened.
Remove and reserve 3 tablespoons fat.
Cut chicken fron bones.
Melt butter and reserved chicken fat in saucepan; blend in 1/4 cup flour.
Stir in 2 cups reserved broth and 1 cup milk slowly.
Add remaining reserved broth; season to taste with salt and pepper.
Cook, stirring, until bubbly.
Fold in chicken and giblets; turn into greased 3-quart casserole.
Sift remaining flour, 1/2 teaspoon salt and baking powder together into bowl; cut in lard.
Combine remaining milk and egg; stir into flour mixture.
Spread batter over chicken mixture.
Bake at 425 degrees for 20 minutes or until topping is browned.
Serving size: Complete recipe
Calories 2813 Calories from Fat 1246
% Daily Value*
Total Fat 139 g214.3%
Saturated Fat 59.6 g298.1%
Trans Fat 0 g
Cholesterol 685.8 mg228.6%
Sodium 1776.9 mg74%
Total Carbohydrates 242 g80.6%
Dietary Fiber 7.8 g31.1%
Sugars 25.1 g
Protein 142 g284.8%
Vitamin A 45.6% Vitamin C
Calcium 137.7% Iron 104.6%
*Based on a 2000 Calorie diet