Creamed Chicken

Ingredients

• equal measures of diced cooked chicken
• medium cream sauce
• 2 tablespoons flour
• 2 tablespoons chicken fat, butter, or margarine
• each cup liquid
• salt
• pepper
• paprika
• tabasco sauce
• grated onion

Method

1. 1

   Combine chicken and cream sauce.

2. 2

   Blend flour with fat for each cup of liquid.

3. 3

   Season and cook onion in fat before blending.

4. 4

   Serve hot in pastry shells, on waffles, or in various other ways.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 213. The excerpt below is the record exactly as published.

creamed chicken, chicken pie, or turkey a la king. Old birds may be stewed whole or in pieces. For stewing whole, which is the simplest way when the meat is to be removed from the bone, draw and groom an old bird as for roasting. Barely cover with water, hot or cold. Add salt, pepper, and a few seasoning vegetables such as an onion, a carrot, and a piece of celery, and two or three whole cloves and peppercorns. Cover the kettle and sim¬ mer, never boil, until the meat is tender, two to four hours or longer depending upon the age and kind of bird. An old rooster or an old Tom turkey will take the longest time. It is done when a fork can be inserted easily to the bone in the thickest part of the thigh. Any meat cooked in liquid is juicier if al¬ lowed to cool and chill in the broth than if served at once. If possible, therefore, stew a bird the day before it is needed and let it stand in the broth, breast down, overnight — in the refrigerator, if possible. If storage space does not permit this, let the bird cool in the broth for an hour or so, in a cool place. A timesaver in stewing old birds is the pressure saucepan, which is available in various sizes. In using a pressure pan for stewing chicken or other poultry, follow the directions furnished by the manufacturer. The stewed chicken or other poultry is ready to be made into many attractive dishes. When stewed in pieces, it may be served as chicken and dumplings. The dumplings are added to the stewed chicken (see pages 271 and 274), being kept on top of the broth, and the kettle is covered tightly for 20 minutes until the dumplings are cooked. Then the broth may be drained off, thickened for gravy, and served over the chicken and dumplings. The meat may be removed from the bones and used for either creamed or a-la-king dishes, shortcake, poultry pie, scalloped dishes, salad, sandwiches, croquettes, tim¬ bales, loaves, souffle, chop suey, and pressed chicken or turkey. When stewed chicken is used for chicken salad, the broth may be used as soup, aspic (molded), or in various sauces for casserole dishes. Creamed chicken may be prepared by combining equal measures of diced cooked chicken and medium cream sauce made from the chicken broth, to which some whole milk or cream is added. Use 2 tablespoons flour and blend with 2 tablespoons chicken fat, [238] butter, or margarine to each cup liquid. Use chicken broth for at least J to § of the liquid. Season with salt, pepper, paprika, tabasco sauce, and grated onion

Cook this with the app: pantry check, scaling, and the assistant.