Recipe by Sharon123
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.
Top Review by rroth20
I have been actively canning for 47 years, often making Chicken a La King. The only difference in my method versus yours is that I put mushrooms in the initial recipe. After I open the quart jar I will then add a little wine and cream if serving to adults. Children seem to be just as happy with it right from the jar without adding wine and cream.
- 2 (3 1/2-4 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
- 1⁄4 cup butter (or chicken fat)
- 1⁄2 cup flour
- 5 cups chicken broth
- 1⁄2 cup celery, chopped (about 1 stalk)
- 1⁄4 cup pimiento, chopped
- 2 tablespoons parsley, chopped
- salt and pepper, to taste
Directions See How It's Made
- 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.
- 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.
- 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.
- Yield: about 4 pints or 2 quarts.
- To serve:.
- Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.