Chicken 'N Mushrooms Recipe
Ingredients
| Stewing chicken | 1 , cut up | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Onion | 1 Large, sliced | |
| Carrots | 2 Medium, pared and sliced | |
| Bay leaf | 1 | |
| Peppercorns | 1⁄2 Teaspoon | |
| Salt | 3 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Sliced mushrooms | 1 Can (10 oz), drained | |
| Flour | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3978 Calories from Fat 2264
% Daily Value*
Total Fat 252 g387.2%
Saturated Fat 80.4 g401.9%
Trans Fat 0 g
Cholesterol 1189.4 mg396.5%
Sodium 8968.6 mg373.7%
Total Carbohydrates 111 g37.1%
Dietary Fiber 16.1 g64.3%
Sugars 24.7 g
Protein 300 g599.3%
Vitamin A 471.3% Vitamin C 94.4%
Calcium 33% Iron 100.1%
*Based on a 2000 Calorie diet
Directions
Heat to boiling; reduce heat; cover.
Simmer 2 1/2 hours, or until chicken is tender.
Remove chicken to heated deep serving dish; keep hot while making gravy.
Strain broth into a large bowl; let stand until fat rises to top.
Skim off fat, then measure 3 tablespoonfuls back into kettle; reserve broth.
Heat the butter or margarine with the chicken fat until melted.
Blend flour into fat; cook, stirring constantly, just until bubbly.
Stir in 4 cups of the broth and mushrooms.
Cook, stirring constantly, until gravy thickens and bubbles 1 minute.
Pour over the chicken.
Serve over hot biscuits.
NOTE: Any leftover broth may be used for chicken soup for the next day.
Chef
