* Crossposted from: FIDO-National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamed Chicken Base - Woman's Day 2/1/97
 Categories: Crs97, Main dish, Poultry, Mixes
      Yield: 18 Cups
 
      6 lb Chicken legs, skin removed
      8 c  Water
      5    Chicken bouillon cubes
    1/2 ts Pepper
  1 1/4 lb Onions, cut in 3/4" chunks*
      1 lb Carrots, in 3/4" chunks*
      5    Outer ribs celery, in 3/4"
           .chunks*
  1 1/2 c  Milk
    1/2 c  Heavy cream
      1 c  Flour
 
  * To yield 2 1/2 cups.
  
  Combine chicken, water, bouillon cubes and pepper in a loarge pot and
  simmer, partially covered, 15 minutes, skimming foam occasionally.
  
  Add chopped vegetables to pot, return to a boil and simmer partially
  covered until chicken comes away from the bone easily. Remove chicken
  to a platter or bowl.
  
  Return broth to a simmer. Blend milk, cream and flour and stir into
  pot. cook about 5 minutes until thickened.
  
  When chicken is cool enough, shred and return to pot. Makes 18 cups: 7
  cups meat and 11 cups vegetables and sauce.
  
  Also see
  
  Sausage, Rice & Corn Chowder
  Chicken Potpie with Biscuits
  Chicken Lasagna
  Creamed Chicken over Noodles
  
  Notes: Cut vegetables smaller, needs more salt and pepper.
  
  Carolyn Shaw 5-4-97
  Woman's Day 2-1-97 pg. 101
 
MMMMM
 
Hugs!!
Carolyn
Hate & Rage are four letter words.....so are Love & Hope.
Carolyn Shaw kneadles@esosoft.com or firsthomestead@geocities.com
___ Blue Wave/DOS v2.30 [NR]
--- Platinum Xpress/Win/Wildcat5! v2.0
---------------