Chicken A La King
Ball blue book
2(3-4 pound stewing chickens)cut into pieces
2 stalks celery
1 onion quartered
1 carrot quartered
2 whole allspice
2 teaspoons salt
1/4 cup chhicken fat or butter
1/2 cup flour
5 cups chicken broth
1/2 cup chopped celery
1/4 cup chopped pimento
1 tablespoon chopped parsley
salt and pepper to taste
Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bayleaf and salt in large pot. cover with water, bring to boil. Simmer 2 to 3 hours until chicken is tender. Remove and discard vegetables. allow 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. 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 two piece caps.
Process pints 1hr and 5 minutes and
Quarts 1 hr and 15 minutes at 10 pounds pressure.
Yeild:about 4 pints or 2 quarts.
I cook my meat and vegetables in a crockpot.
Using all thighs makes it easy to debone.
I also use turkey.
I have never used the allspice.
I times the recipe by 4 to get a cannerful AND dinner.
I have never used pimento, I use sweet red pepper instead.