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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

St. John's LC Creamed Chicken for Annual Luncheon Recipe

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This recipe for St. John's LC Creamed Chicken for Annual Luncheon is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole broiler hens; feathers, head and feet removed
2 carrots
1 large onion
2 stalks of celery
dash of paprika
2 whole allspice
1 1/2 tsp. salt
1 tsp pepper
1/2 green pepper
White sauce:
5 c. chicken broth
1/2 c. butter
1 scant c. of flour
1 tsp. salt
1/2 tsp pepper
1/2 c. cream
Directions:
Directions:
Cook in extra large stock pot covered with water the hens, carrots, onion, celery, paprika, allspice,salt and pepper until meat begins to fall off bone. Take the meat off the bone and cut in pieces. Measure 5 cups of chicken pieces, and to every 5 cups make a batch of white sauce: Melt butter in medium saucepan, stir in flour salt and pepper, slowly stir in chicken broth and stir until thickened, stir in cream. Place chicken in 4 quart stew pot and pour white sauce overtop, do not stir. Serve over fresh biscuits. Do not include any of the vegetables from cooked chicken in the broth.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
~ 2 hours
Personal Notes:
Personal Notes:
Grew up helping serve this chicken at church, a wonderful tradition at St. John's church.

 

 

 

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