Chicken Pie
By: Anonymous
Published: Friday, September 10, 2010 - 5:45pm

Ingredients




onion
parsley
water
salt

Preparation

1 Dress, clean, and cut up two fowls or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tender. When chicken is half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Place a small cup in centre of baking-dish, arrange around it pieces of chicken, removing some of the larger bones; pour over 
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Yield:




6.0 servings





Added:

    Friday, September 10, 2010 - 5:45pm  


Creator: 

Anonymous 










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