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