Thursday, November 29, 2012

Chicken A La King

1 whole fryer chicken (since our group prefers white meat I used breasts however dark meat will add more flavor)
1 small onion, diced
1 Tbs. butter
2 Tbs. flour
1 tsp salt
Dash pepper
1 tsp. Kitchen Bouquet

Boil chicken in large stock pot for 1 hour.  Remove. (Save broth)  Allow to cool.  Pull chicken from bone and shred.  Sauté onion in butter until onions begin to turn brown.  Mix 2 Tbs. flour into onions to make paste. Add 2-3 ladles of broth to skillet.  Stir until thickened. Add chicken, salt, pepper and Kitchen Bouquet.  Add 2-3 more ladles of broth and cook for 15 to 20 minutes.  (Additional broth may be added for a thinner consistency.) Allow to cool and place in rigid freezer containers.

To serve: Defrost and heat in microwave.  Serve over toast or biscuits.

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