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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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