*  Exported from  MasterCook  *

                            Creamed Chicken

Recipe By     : Woman's Day 2-1-97
Serving Size  : 1    Preparation Time :0:30
Categories    : Chicken                          Main Dishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6      lb            Chicken legs -- skinless
  8      c             Water
  5                    Chicken bouillon cubes
    1/2  ts            Pepper
  3      c             Onion -- chopped
  2 1/2  c             Carrots -- chopped
  5                    Celery ribs
  1 1/2  c             Milk
    1/2  can           Heavy cream
  1      c             All-purpose flour

In an 8 qt pot, bring chicken, water, bouillon cubes, and pepper to
boil. Reduce heat, partially cover and simmer 15 minutes, skimming
foam from the surface a few times.

Meanwhile cut onions and carrots in 3/4" chunks. Add vegetables to
pot, return to a boil, reduce heat and simmer partially covered,
10 minutes or until chicken comes off the bone easily. Using a
slotted spoon, remove legs to a large plate or bowl.

Return broth to a simmer. Whisk milk, cream and flour in a small bowl
until blended. Whisking constantly, slowly pour into simmering broth.
Cook, stirring occasionally, 5 minutes until thickened.

When chicken is cool enough to handle, pull meat off bones and tear
in shreds. Return meat to pot.

Cool, then remove 6 cups for the Creamed Chicken over Noodles

By [email protected] (MOMnAaron) on May 23, 1998


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