Directions: |
Directions:Place roasters in pots and cover with water. Add chopped celery stalks, chopped onion, bay leaf and thyme to make stock. Bring to a boil. Reduce to a simmer. Cook 1 1/2 hours until chicken is cooked through, thigh bone pulls away from body easily. Cool chicken, de-skin, debone and peel meat off bones in large chunks. Refrigerate in a bowl. Strain miscellaneous bones out of stock. Peel and dice potatoes. Slice carrots and chop celery. Using a strainer, boil cubed potatoes in stock with carrots and celery. Once they are tender, remove with strainer and place in a large bowl. The chicken meat should be half the volume of the additional vegetable mixture. Dice the chicken into 1/2 to 3/4 inch cubes. Divide chicken evenly between 2 large casserole dishes. Divide cooked vegetables, frozen baby onions and peas evenly then combine. Boil remaining chicken broth down by 1/3. Skim off chicken fat by cooling it off over night or in the refrigerator for several hours. Bring back up to a boil and check seasoning. Add thyme, bay leaf, salt and pepper as needed. You may strain broth through a cheese cloth to clear broth. Then thicken it with a roux of 1 1/2 TBS flour to 1 TBS butter for each cup of liquid stock that you have. Melt butter, then add flour and cook until flour is lightly browned. Don't overcook or your stock will be lumpy. Add broth by the cupful to your roux mixture, stirring constantly so you don't get lumps. Cook for a little while once all the stock is added. Check seasoning again. Once stock is thick, pour gravy over casseroles, making sure it seeps through the entire dish.
Now top with Mom's No Fail Pie Crust. Pie can be cooked immediately, or frozen and cooked directly from the freezer. Bake at 350 degrees. If they were previously frozen, this will take awhile. |