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Chicken 'N Mushrooms Recipe
|Stewing chicken||1 , cut up|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Large, sliced|
|Carrots||2 Medium, pared and sliced|
|Water||1 Cup (16 tbs)|
|Sliced mushrooms||1 Can (10 oz), drained|
|Flour||1⁄2 Cup (8 tbs)|
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
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.