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Mother's Chicken a la King

Source of Recipe


From "The Big Book of Preserving the Harvest"



List of Ingredients



• 1 stewing chicken (7 pounds)
  
• 2 stalks celery, coarsely chopped
  
• 1 carrot, peeled and cut in 1-inch chunks
  
• 1 medium onion, chopped
  
• 6 whole black peppercorns
  
• 2 whole allspice
  
• 2 bay leaves
  
• 2 tsp salt
  
• ¼ cup butter or margarine
  
• ½ cup flour
  
• 4 stalks celery, chopped
  
• 1 Tbsp chopped fresh parsley
  
• ½ red bell pepper, seeded and chopped
  
• ½ tsp salt
  






Instructions



1. In a stewpan, place chicken along with celery, carrot, onion, peppercorns, allspice, bay leaves and salt. Add water to cover. Cover and simmer 2½ hours. Turn off heat and allow chicken to cool in the broth.
   
   
2. Defat broth. Remove chicken from the bone and cube. Strain broth.
   Melt butter and add flour, stirring until smooth. Cook 3 minutes. Slowly pour in 5 cups of the chicken broth, stirring until it begins to thicken. If there is any broth left over, freeze it for another use. Add chicken cubes, celery, parsley, red pepper, and salt. Simmer 3 to 5 minutes.
   
   
3. Ladle into hot, clean jars. Allow 1 inch headspace. Can and seal. Process in pressure canner 1 hour 15 minutes at 10 pounds pressure.
   
   Yield: 1 quart (eight ½-cup servings)