Chicken A La King Recipe
Ingredients
| 7 to 8 pounds stewing chickens, cut in pieces | ||
| Celery stalks | 2 , quartered | |
| Onion | 1 , quartered | |
| Carrot | 1 , quartered | |
| Peppercorns | 4 | |
| 2 whole allspice | ||
| Bay Leaf | 1 | |
| Salt | 2 Teaspoon | |
| 1/4 cup chicken fat or butter | ||
| Flour | 1/2 Cup (16 tbs) | |
| Chicken broth | 5 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Pimento | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To Prepare Chicken: Cook chicken in water to cover.
Add celery, onion, carrot, peppercorns, allspice, bay leaf and salt.
Bring to a boil, reduce heat and simmer 2 to 3 hours or until chicken is tender.
Remove vegetables.
Allow chicken to cool in broth.
Remove chicken; spoon off excess fat; strain broth.
Remove skin and bones from meat.
Cut meat into 1-inch pieces.
Melt fat; add flour and stir until smooth.
Gradually add chicken broth and cook until thickened, stirring constantly.
Add chicken and remaining ingredients.
Simmer 5 minutes.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.
Add celery, onion, carrot, peppercorns, allspice, bay leaf and salt.
Bring to a boil, reduce heat and simmer 2 to 3 hours or until chicken is tender.
Remove vegetables.
Allow chicken to cool in broth.
Remove chicken; spoon off excess fat; strain broth.
Remove skin and bones from meat.
Cut meat into 1-inch pieces.
Melt fat; add flour and stir until smooth.
Gradually add chicken broth and cook until thickened, stirring constantly.
Add chicken and remaining ingredients.
Simmer 5 minutes.
Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.
Chef
