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Creamed Chicken On Toast Recipe
|Stewing chicken||5 Pound, cut up|
|Chicken fat||2 Tablespoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Green peppers||2 , slivered|
|Chopped pimento||1⁄3 Cup (5.33 tbs)|
|Chicken fat||6 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
|Egg yolks||2 , lightly beaten|
|Dry sherry||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6984 Calories from Fat 4245
% Daily Value*
Total Fat 473 g727.3%
Saturated Fat 160.6 g803.1%
Trans Fat 0 g
Cholesterol 2272.5 mg
Sodium 4992.2 mg208%
Total Carbohydrates 148 g49.3%
Dietary Fiber 13 g51.9%
Sugars 22.9 g
Protein 505 g1010.4%
Vitamin A 158.6% Vitamin C 504.5%
Calcium 52.4% Iron 151.3%
*Based on a 2000 Calorie diet
Cut chicken meat into bite-size pieces.
Measure out 2 cups of the chicken stock.
Heat 2 tbsp.chicken fat in heavy skillet.
Add mushrooms and green peppers and cook gently until mushrooms are tender.
Stir in pimento.
Turn off heat and stir in chicken.
Heat 6 tbsp.chicken fat in saucepan.
Sprinkle in flour, salt and pepper and let bubble up well.
Remove from heat.
Add chicken stock and cream all at once, stirring to blend.
Return to moderate heat and cook and stir until bubbling well and thick and smooth.
Add about half of the hot mixture to the egg yolks gradually, stirring constantly.
Return to saucepan and bring back to boil.
Add chicken mixture and sherry and heat well, stirring constantly.