Title: Hen on a Shingle
Categories: Chicken
Yield: 8 Servings
6 lb Hen; with giblets
1 Onion; chopped
1 Celery rib; chopped
2 tb Soy sauce
3 tb Water
1 tb Wine, white
1 tb Curry powder
1/2 ts Pepper, red & black
-mixed
3 tb Butter
3 tb Flour
1 1/2 c Chicken broth
In a large stockpot, stew the hen with the chopped onion and celery
until done. Cook the liver separately from everything else; if you
don't the whole thing will taste like liver and be really
overwhelming. Remove, cool and bone the hen; chop the meat in a
medium dice. Reserve some of the broth for the sauce, then strain the
rest and freeze it to use in something else later. Place the boned
meat in a large bowl and set aside.
Mix the soy sauce, water and wine; whisk in the curry powder and the
mixed peppers. In a medium saucepan, make a light roux of the butter
and flour. When the roux is ready, add the reserved broth, stirring
*constantly* to make sure of no lumps. Add the soy sauce mixture,
and cook for a few minutes to make a sauce of medium thickness. Thin
with a little more chicken broth if needed. Pour the sauce over the
chicken, and fold together. Serve over toast.
