Creamed Chicken

* Exported from MasterCook *

Creamed Chicken

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds chicken legs -- skinless
8 cups water
5 chicken bouillon cubes
1/2 teaspoon pepper
1 1/4 pounds onion
1 pound carrots
5 ribs celery
1 1/2 cups milk
1/2 can heavy cream
1 cup all-purpose flour

1. In an 8-quart pot, bring chicken, water, bouillon cubes and pepper to boi.
Reduce heat, partially cover and simmer 15 minutes, skimming foam from the
surface a few times. 2. Meanwhile cut onions in 3/4" chunks to yield 3 cups,
carrots in 3/4" chunks(2 1/2 cups). 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. 3. 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. 4. When chicken is cool
enough to handle, pull meat off bones and tear in shreds. Return meat to pot.
5. Cool, then remove 6 cups for the Creamed Chicken over Noodles

By frozen-assets@xc.org (MOMnAaron) on May 23, 1998.



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