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Basic Creamed Chicken

MyCookbook Recipe Database
MyCookbook Member: Penny
Recipe Category: Crock Pot
Recipe Preparation Level: moderate
    Creamed Chicken

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 pounds chicken legs, skinless
    8 cups water
    5 chicken bouillon cubes
    1/2 teaspoon pepper
    1 1/4 pounds onion
    1 pound carrots
    5 ribs celery
    1 1/2 cups milk
    1/2 can heavy cream
    1 cup all-purpose flour

    1. In an 8-quart pot, bring chicken, water, bouillon cubes and pepper to
    boi. Reduce heat, partially cover and simmer 15 minutes, skimming foam from
    the surface a few times.
    2. Meanwhile cut onions in 3/4" chunks to yield 3 cups, carrots in 3/4"
    chunks(2 1/2 cups). Add vegetables to pot, return to a boil, reduce heat
    and simmer partially covered, 10 minutes or until chicken comes off the
    bone easily. Using a slotted spoon, remove legs to a large plate or bowl.
    3. Return broth to a simmer. Whisk milk, cream and flour in a small bowl
    until blended. Whisking constantly, slowly pour into simmering broth. Cook,
    stirring occasionally, 5 minutes until thickened.
    4. When chicken is cool enough to handle, pull meat off bones and tear in
    shreds. Return meat to pot.
    5. Cool, then remove 6 cups for the Creamed Chicken over Noodles


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