Fagor Cookbook Cookbook - Chicken A La King

52

CHICKEN A LA KING

Servings: 4 pints

Headspace: 1 inch

Time: 75 minutes / high pressure setting

Ingredients

1 stewing chicken (around 5lbs) 

4 stalks celery, coarsely chopped

1 carrot, peeled and cut into 1 inch chunks

1 medium onion chopped

1 1/2 teaspoons salt 

2 bay leaves 

4 whole black peppercorns 

2 whole allspice

1/4 cup of butter or margarine 

1/2 cup flour 

1/2 red bell pepper, seeded and chopped 

1 tablespoon chopped fresh parsley 

1 teaspoon salt  

Directions 

Place the chicken, 2 stalks of celery, carrot, onion, salt, bay leaves, peppercorns, and allspice 

in a stewpan. Add water to cover. Cover and simmer on low heat for 2 1/2 hours. Turn off the 

heat and allow the chicken to cool in the broth.

Defat the broth. Remove the chicken from the bone and cube. Strain the broth.

Melt the butter and add the flour, stirring until smooth. Cook for 3 minutes. Slowly pour in 5 

cups of the chicken broth, stirring until it begins to thicken. If there is any broth left over, freeze 

it for later use. Add the chicken cubes, remaining celery, and the red pepper, parsley and salt. 

Simmer for 3-5 minutes.

Ladle into hot clean jars. Allow 1 inch of headspace. Cap and seal. Place in canner with 2 to 3 

inches of hot water. 

Process 75 minutes / high pressure setting

Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY