CHICKEN A LA KING-CANNING

Chicken a La King-Canning image

True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.

Provided by Sharon123

Categories Chicken

Time 1h20m

Yield 4 pints

Number Of Ingredients 15

Ingredients

2 (3 1/2-4 lb) stewing chicken, cut into pieces
2 stalks celery, quartered
1 large onion, quartered
1 carrot, quartered
5 peppercorns
2 whole allspice
1 bay leaf
2 teaspoons salt
1/4 cup butter (or chicken fat)
1/2 cup flour
5 cups chicken broth
1/2 cup celery, chopped (about 1 stalk)
1/4 cup pimiento, chopped
2 tablespoons parsley, chopped
salt and pepper, to taste

Steps:

Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.
Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
Yield: about 4 pints or 2 quarts.
To serve:.
Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.

Nutrition Facts : Calories 1461.5, Fat 110, SaturatedFat 34.9, Cholesterol 367.2, Sodium 2600.9, Carbohydrate 19.9, Fiber 2.2, Sugar 4.4, Protein 92.1