Creamed Chicken

Creamed Chicken

• Ready In: 4 hrs
• Serves: 4

Ingredients

• 1 (3 lb)  whole chickens
• 3  quarts water
• 1  onion, quartered
• 1  celery rib, cut up
• 1  carrot, cut up
• 1 1⁄2 teaspoons salt
• 4  tablespoons butter or 4  tablespoons margarine
• 1⁄4 cup all-purpose flour
• 1  large  egg yolk
• 1  tablespoon  minced fresh parsley
• 1⁄4 teaspoon fresh ground black pepper
•  homemade or purchased  biscuit

Directions

1. Combine chicken, water, onion, celery, carrot and salt in large pot.
2. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes.
3. Remove chicken from pan.
4. Boil broth until reduced to 3-1/2 cups, about 45 to 60 minutes; strain and skim fat.
5. When chicken is cool, shred meat, discarding skin and bones; set aside.
6. Melt butter in large saucepan over medium heat.
7. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes.
8. Gradually whisk in reserved chicken broth.
9. Bring to boil; reduce heat and simmer 5 minutes.
10. Whisk egg yolk in medium bowl.
11. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly; return to saucepan.
12. Stir in reserved chicken and the parsley and pepper.
13. Serve over biscuits.