Chicken a la King

To boil chicken:

5 pounds chicken, cut up

3 quarts cold water

⅓ cup diced carrots

⅓ cups each chopped celery and onion

1 sprig parsley (or about 1 tablespoon dried parsley)

2 teaspoons salt

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To make Chicken a la King:

9 tablespoons butter or chicken fat

9 tablespoons flour

1 ½ teaspoons salt

⅛ teaspoon pepper

2 ¼ cups of the chicken broth

1 ½ cups cream or top milk

2 to 3 cups cooked chicken, cut up

1 cup sauteed sliced mushrooms

½ cup slivered green pepper

¼ cup slivered pimento

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Place the chicken and water in cold water. Cover and bring slowly to a boil. Remove scum. Add carrots, celery, onion, parsley and salt. Cover and simmer gently (3 hours for stewing hen or 1 ½ hours for fryers). Remove chicken, then strain broth; chill in refrigerator overnight for the fat to harden. Next day, remove about ⅔ of the fat only. Remove chicken from the bones and cut up.

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Melt butter or chicken fat. Blend in flour, salt and pepper. Cook over low heat until bubbling. Remove from heat and stir in chicken broth and cream. Bring to a boil and boil 1 minute, stirring constantly. Stir in chicken, mushrooms, green pepper and pimento. Serve hot over biscuits.