Chicken a La King-Canning |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning. Ingredients:
2 (3 1/2-4 lb) stewing chicken, cut into pieces |
2 stalks celery, quartered |
1 large onion, quartered |
1 carrot, quartered |
5 peppercorns |
2 whole allspice |
1 bay leaf |
2 teaspoons salt |
1/4 cup butter (or chicken fat) |
1/2 cup flour |
5 cups chicken broth |
1/2 cup celery, chopped (about 1 stalk) |
1/4 cup pimiento, chopped |
2 tablespoons parsley, chopped |
salt and pepper, to taste |
Directions:
1. Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
2. 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 pieces.
3. Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
4. Yield: about 4 pints or 2 quarts.
5. To serve:.
6. Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.
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