Chilled Chicken with Cream

Ingredients

• 1 3-4 lb roasting chicken, cut up
• 2½ cup chicken broth
• 3 whole carrots
• 4 stalk celery
• 4 small onions
• 2 tbsp butter
• 1½ tbsp flour
• 1 cup cream
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ tsp powdered mace
• 2 tbsp lemon juice

Method

1. Simmer the chicken in the broth with the carrots, celery and onions 1 hour until tender. Remove from heat, cool. Skin and bone the chicken.
2. Melt the butter in a saucepan and blend in the flour. Gradually add the cream; stir to blend. Add 1/2 cup strained chicken broth. Cook 15 minutes. Add the salt, pepper, mace and lemon juice.
3. Pour the sauce evenly over the chicken. Cover with a deep lid and chill at least 4 hours.

Notes

Garnish with bacon curls, julienne carrot strips and parsley. Serves 4-6. From Rosauers (Poultry PL-4, Rev. '80).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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