| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Main dishes, Mix | 1 | Servings | |
INGREDIENTS
| 6 | lb | Chicken legs; skinless |
| 8 | c | Water |
| 5 | Chicken bouillon cubes | |
| 1/2 | ts | Pepper |
| 1 1/4 | lb | Onion |
| 1 | lb | Carrots |
| 5 | Ribs celery | |
| 1 1/2 | c | Milk |
| 1/2 | cn | Heavy cream |
| 1 | c | All-purpose flour |
INSTRUCTIONS
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 Recipe by: Woman's Day 2-1-97 Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 27, 1998
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