Category: Poultry

  Date Posted: 12/16/2020

  Author: Theresa M. Bennett

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  Prep Time:

  Total Time:

  Serves: Makes 6-8 servings

Meat

1	4 lb roaster chicken
8	pearl onions (or 1 small onion peeled)
1	bay leaf
2	teas. salt
1/4	teas. pepper

Sauce

1/3	cup chicken fat, butter or margarine
1/2	lb. mushrooms sliced
1	small onion finely diced (if using store bought roasted chicken)
2	stalks (or ½ cup celery finely diced)
3	Tbl. dried rosemary
1/3	cup flour
1	cup chicken broth
1-1/2	cups top milk or light cream
Approx. 2	cups chicken chunks (from above)
1	pimiento in strips
2/3	cup fresh or frozen peas.
	minced parsley

Meat
1.   Hold roaster over a flame to remove hairs. Remove pinfeathers with tweezers, then oil sac at tail end of back. Wash well.
2.   Put in large kettle with onions, bay leaf, salt, pepper. Add boiling water to cover. Cover; simmer 1-1½ hrs. (or you can buy an already roasted chicken from the store.)
3.   Quickly cool chicken and broth.
4.   As broth cools, skim chicken fat from surface with spoon; reserve. Then strain broth, reserving broth and onions. Chill. (or you can buy chicken broth and sauté onions later in recipe.)
5.   Skin and bone chicken; cut meat in pieces; chill.



Sauce
1.   Melt 1/3 cup chicken fat in a large frying pan. Add sliced mushrooms and sauté until soft; remove from pan and set aside. Add (onion) and celery and sauté until clear.
2.    Stir in dried rosemary and flour.
3.   Slowly add chicken broth and top milk. Cook until thickened, while stirring.  Add chicken, (onions if not sautéing them), mushrooms, pimiento strips, and peas.
4.   Heat; season further. Sprinkle with minced parsley.
5.   This can be served over pasta, rice, or biscuits.


*I use about 1 clove of garlic, minced. I add the garlic just as the onions and celery are turning and saute it with the onions and celery until they are clear.

*Biscuits are my father’s favorite and mine too. I use the Betty Crocker biscuit recipe.

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