Chicken A La King-canning

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

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

Recipe

• 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.