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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

4 peppercorns

2 whole allspice

1 bayleaf

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.

My tips....

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.

sherri