Chicken A La King - Fagor Cookbook Cookbook

Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY

CHICKEN A LA KING

Servings: 4 pints
Headspace: 1 inch
Time: 75 minutes / high pressure setting
Ingredients
1 stewing chicken (around 5lbs)
4 stalks celery, coarsely chopped
1 carrot, peeled and cut into 1 inch chunks
1 medium onion chopped
1 1/2 teaspoons salt
2 bay leaves
4 whole black peppercorns
2 whole allspice
1/4 cup of butter or margarine
1/2 cup flour
1/2 red bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
Directions
Place the chicken, 2 stalks of celery, carrot, onion, salt, bay leaves, peppercorns, and allspice
in a stewpan. Add water to cover. Cover and simmer on low heat for 2 1/2 hours. Turn off the
heat and allow the chicken to cool in the broth.
Defat the broth. Remove the chicken from the bone and cube. Strain the broth.
Melt the butter and add the flour, stirring until smooth. Cook for 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 later use. Add the chicken cubes, remaining celery, and the red pepper, parsley and salt.
Simmer for 3-5 minutes.
Ladle into hot clean jars. Allow 1 inch of headspace. Cap and seal. Place in canner with 2 to 3
inches of hot water.
Process 75 minutes / high pressure setting
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