Ingredients
| 1 (2-1/2 lb.) | broiler-fryer, cut up | | 1 qt. | water | | 1 stalk | celery with leaves | | 1 | onion, stuck with 2 cloves | | 1/2 | carrot, sliced | | 1/2 tsp. | salt | | 1/4 tsp. | peppercorns |
Sauce
| 6 tbsp. | butter | | 1 cup | celery, sliced | | 1 can (4 oz.) | mushrooms, drained | | 6 tbsp. | flour | | 2 cups | chicken broth | | 1 cup | milk | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 2 tbsp. | pimiento, chopped | | 1/2 pkg. (10 oz.) | frozen peas, thawed | | White or | | brown rice, cooked |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Place chicken, water, celery, onion, carrot, salt and peppercorns in large saucepan. Heat to boiling, reduce heat and simmer 30 minutes until chicken is very tender.
Remove chicken and cool. Strain broth and reserve for sauce.
When chicken is cool enough to handle, remove skin and bones and cut into bit-sized pieces; about 3 cups.
In large saucepan, melt butter. Stir in celery and mushrooms and cook, stirring 3 minutes.
Blend in the flour smoothly. Add 2 cups chicken broth and 1 cup milk. Heat to boiling, stirring.
Add salt, pepper, pimiento and peas. Heat to boiling, reduce heat and simmer 5 minutes. Serve hot over rice.
Similar Recipes
chicken, chicken à la king