Chicken a La King-Canning

Sharon123's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Yield: 4 pints

• 2 (3 ½-4 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
• ¼ cup butter (or chicken fat)
• ½ cup flour
• 5 cups chicken broth
• ½ cup celery , chopped (about 1 stalk)
• ¼ cup pimiento , chopped
• 2 tablespoons parsley , chopped
• salt and pepper , to taste

Directions:

1. 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.
2. 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.
3. 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.
4. Yield: about 4 pints or 2 quarts.
5. To serve:.
6. Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.