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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