Aunt Carrie's Chicken a la King 1960
"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
Ingredients
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.
Tips
No special items needed.