Simmered Chicken

A prelude to a pot pie, perhaps?

For example, here’s a recipe from the October 10, 1973 edition of the Lawrence (Kansas) Daily Journal-World that uses a similarly simmered chicken as its basis:

Chicken Pot Pie

1/4 cup butter or margarine
1/3 cup chopped onion
1/4 cup flour
1 cup chicken broth (from simmered chicken)
1 cup milk
1 tablespoon lemon juice
2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon dried leaf tarragon
2-1/2 cups diced cooked chicken (from simmered chicken)
1 cup sliced celery
1 cup thinly sliced pared carrots
1 package (9 ounces) frozen green beans, thawed and drained
1 package (8 ounces) refrigerated biscuits
1/2 cup shredded Cheddar or American cheese

In large saucepan melt butter, add onion and cook over low heat until tender. Blend in flour. Remove from heat; gradually stir in chicken broth, milk, and lemon juice. Return to heat and cook, stirring constantly, until mixture thickens and comes to a boil. Stir in salt, pepper, tarragon, chicken, celery, carrots, and green beans. Turn into a 1-1/2 quart casserole. Top with biscuits and sprinkle with cheese. Bake in 400 degree oven 18 to 20 minutes; until chicken mixture is heated and biscuits are done.

The celery, carrots and green beans will be crispy-tender. For softer or “more cooked” vegetables, cook them in boiling water for 3 to 5 minutes, drain and add to chicken mixture. Makes 4 servings.

From a box sold in Quincy, Massachusetts.

Simmered Chicken

1 broiler-fryer chicken, whole or cut into serving pieces
2 cups water
1 small onion, sliced
2 celery tops
1 bay leaf
1 teaspoon salt

Put chicken in kettle. Add water and remaining ingredients. Bring to boil; cover tightly. Reduce heat. Simmer 1 hour or until tender.

Remove form heat; strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove meat from bones. Cut into bite size pieces. Reserve broth for another use.

A 3-pound broiler-fryer chicken yields about 2-1/2 cups diced chicken and to 2-1/2 cups broth.

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