| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | lb | Chicken wings |
| Water to cover | ||
| 1 | t | Salt |
| 2 | lb | Skinless boneless chicken |
| breasts | ||
| 3 | T | Butter |
| 4 | T | Flour |
| 1 | c | Cream |
| Salt and pepper to taste | ||
| 6 | Good-size baking powder | |
| biscuits I make these | ||
| ahead of time using | ||
| Bisquick and following | ||
| package directions |
INSTRUCTIONS
submitted by: esther@rochgte.fidonet.org (Esther H. Vail, Rochester NY USA) This is a nice old-fashioned dish which many consider the ultimate comfort food--I used to make it for my children when they were ill. Made by this recipe it is incredibly rich, but very innocent in its flavoring, and full of an intense wonderful taste of chicken. But I warn you that the use of low-fat margarine and skim milk would make it pointless to serve. Instead, do it just once a year and really enjoy it. Cook chicken wings with salt and water to cover until they disintegrate. Throw the wings away (or dismember and give your cats the meat). Boil the broth down to two cups and strain. Cool overnight and next day remove all but a tablespoon of fat from the top of the jellied broth. Bring the broth to the boil in a covered pot, reduce heat to a simmer, and add the chicken breasts. NOTE: do not add to boiling broth, because that will toughen the chicken. Simmer covered very gently over low heat about twenty minutes; remove one breast and cut into it to see if it's done. Continue simmering a bit longer if necessary. Remove chicken and keep closely covered so it won't dry out while you prepare the sauce. Add the butter to the broth. Combine cream and flour (I shake them together in a covered jar) and stir gradually into the broth. Cook this sauce mixture gently, stirring frequently, until thickened (this will be like a thin white sauce). Meanwhile, cut the chicken breasts into bite-size cubes. Add to completed sauce and allow to heat gently for a minute or so, and serve over split biscuits. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 811
Calories From Fat: 509
Total Fat: 56.9g
Cholesterol: 240.8mg
Sodium: 1025.1mg
Potassium: 581.5mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: <1g
Protein: 61.7g