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.