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Recipe - Chicken A La King

Friday, 23-Jul-1999 18:18:45

216.14.0.78 writes:

Chicken A La King

2 (3 1/2 - 4 pounds) stewing chickens, cut into pieces

2 stalks celery, quartered

1 onion, quartered

1 carrot, quarted

4 peppercorns

2 whole allspice

1 bay leaf

2 teaspoons salt

1/4 cup chicken fat or butter

1/2 cup flour

5 cups chicken broth

1/2 cup chopped cerery (about 1 stalk)

1/4 cup chopped pimiento

1 tablespoon chopped parsley

Salt or pepper to taste

Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large

saucepot. Cover with water. Bring to a boil; reduce heat; simmer 2-3 hours or until chicken is

tender. Remove and discard vegetables. Alow chicken to cool in broth. Remove chicken. Skim

off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1-inch pieces.

Melt fat or butter; add flour, stirring until smooth. Gradually stir in chicken broth and cook until

thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Pack

hot meat and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece

caps. Process pints 1 hour 5 minutes, quarts 1 hour 15 minutes, at 10 pounds pressure in a

steam-pressure canner. Yield: about 4 pints or 2 quarts. To Serve: Brown mushrooms in butter;

add mushrooms to Chicken a la King, if desired. Heat until hot throughout.

Tamara