Ingrains & Directions
- 2 lb Chicken wings Water to cover1 its Salt
- 2 lb. Skinless boneless chicken-breasts
- 3 tab Butter
- 4 tab Flour
- 1 c Cream Salt and pepper to taste
- 6 Good-size baking powder-biscuits (I make these-ahead of time; Using-Bisques and following-package directions)
This is a nice old-fashioned dish
which many consider the ultimate comfort food–I used to make it for my children when they were ill. Made by this recipe it is incredibly rich, but very innocent in its flavoring, and full of an intense wonderful taste of chicken.
But I warn you that the use of low-fat margarine and skim milk would make it pointless to serve. Instead, do it just once a year and really enjoy it.
- Cook chicken wings with salt and water to cover until they disintegrate.
- Throw the wings away (or dismember and give your cats the meat).
- Boil the broth down to two cups and strain.
- Cool overnight and next day remove all but a tablespoon of fat from the top of the jellied broth.
- Bring the broth to the boil in a covered pot
- reduce heat to a simmer,
- and add the chicken breasts.
Do not add to boiling broth, because that will toughen the chicken.
- Simmer covered very gently over low heat about twenty minutes
- remove one breast
- and cut into it to see if it’s done.
- Continue simmering a bit longer if necessary.
- Remove chicken and keep closely covered so it won’t dry out while you prepare the sauce.
- Add the butter to the broth.
- Combine cream and flour (I shake them together in a covered jar) and stir gradually into the broth.
Cook this Sauce
- mixture gently
- stirring frequently
- until thickened (this will be like a thin white sauce).
- cut the chicken breasts into bite-size cubes
- Add to completed sauce and allow to heat gently for minute
- serve over split biscuits.