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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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OREGON CHICKEN BISQUE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. Ingredients:
3 pound fryer chicken |
4 stalks celery chopped |
4 carrots chopped |
2 white onions chopped |
3 tablespoons salt |
2 tablespoons butter |
1/4 cup flour |
1/2 cup chopped pimientos |
1/2 cup chopped blanched green pepper |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place chicken in large pot and add water to cover.
2. Add vegetables and salt then bring to a boil.
3. Reduce heat and simmer until chicken is tender and separates easily from bone.
4. Remove chicken from stock and set aside.
5. Reserve stock then shred or chop chicken.
6. To make roux melt butter in large saucepan over low heat.
7. Stir in flour and cook 2 minutes.
8. Bring 8 cups reserved chicken stock to slow boil and gradually stir into roux.
9. Simmer until soup takes on a glaze about 15 minutes.
10. Add pimientos, green pepper, 1/2 cup shredded or chopped chicken and ground pepper.
11. Simmer for 15 minutes stirring constantly then serve in heated bowls.
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