Aunt Carrie's Chicken a la King 1960 Recipe

"Serve over rice. This 1960's recipe features recipes from the Old Southern Tea Room, a restaurant in Vicksburg, Mississippi that was praised by the food critic Duncan Hines."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (626 g)
Calories 438.2
Total Fat - 21.7 g
Saturated Fat - 8.6 g
Cholesterol - 922.8 mg
Sodium - 549.8 mg
Total Carbohydrate - 7.2 g
Dietary Fiber - 0.6 g
Sugars - 3 g
Protein - 50.4 g
Calcium - 153.2 mg
Iron - 7.1 mg
Vitamin C - 15.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large pot, cover the chicken with the water and bring to a boil; reduce heat and let simmer for about 2 hours until very tender.

Step 2

Debone and skin chicken.

Step 3

Cut into large pieces.

Step 4

Strain and use 6 cups of stock to cook celery, bell pepper and parsley, cooking until tender.

Step 5

Save the rest of the broth for later.

Step 6

Add a few tablespoons of cooled broth to the cornstarch to make a paste, then add to the broth and vegetables and whisk until completely blended.

Step 7

Add milk and whisk, then fold in chicken, pimientos, mushrooms, eggs and butter.

Step 8

Season as desired.

Aunt Carrie's Chicken a la King 1960

Ingredients