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Creamed Chicken Recipe

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This recipe for Creamed Chicken, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dad (Mike Chapelsky)


1 whole chicken, cut into pieces or 8 chicken pieces
1 bay leaf
2 carrots, chopped
1 stalk celery, chopped
a few peppercorns
1/2 c onion, chopped

1/2 c butter
1/2 onion, medium size, chopped
1 1/2 c (or more) heavy cream, farm cream if you can get it
salt and pepper to taste

In a large soup pot, add chicken pieces, bay leaf, carrots, celery, 1/2 c chopped onion, peppercorns. Fill the pot with cold water. Bring to a boil and then simmer until meat comes of the bone (a couple of hours).

Remove chicken from pot and set aside. Strain chicken broth and cool. Once the broth has cooled, pour into containers for future use as soup or sauces. Remove the chicken meat from the bones.

In a large skillet, add butter and onions. Saute until onions are tender. Add chicken meat, cream, dill, salt and pepper to taste. Cook on low heat until cream forms a sauce.

Serve over mashed potatoes, Dad served them with boiled potatoes.

Personal Notes:
Personal Notes:
When I was a kid, this is one of the dishes that I remembered Dad making for us when mom was away. This was a treat for mom made her cream chicken differently. We would mash the boiled potatoes in our dish and scoop the cream chicken over it. This is probably the way our Baba Chapelsky made it. It was yummy!




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