Chicken a La King-Canning

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.

• Ready In: 1 hr 20 mins
• Yields: 4 pints

Ingredients

• 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

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.