Instructions:

Creamed Chicken

Source: Ladies' Home Journal

This is comfort food, old-fashioned style! The chicken is shredded and stirred into creamy gravy, and served over biscuits.

1 whole chicken (3 pounds.)
3 quarts water
1 onion, quartered
1 celery rib, cut up
1 carrot, cut up
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup all-purpose flour
1 large egg yolk
1 tablespoon minced fresh parsley
1/4 teaspoon freshly ground black pepper
Homemade or purchased biscuits

Combine chicken, water, onion, celery, carrot and salt in large pot. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes. Remove chicken from pan. Boil broth until reduced to 3 1/2 cups, about 45 to 60 minutes; strain and skim fat. When chicken is cool, shred meat, discarding skin and bones; set aside.

Melt butter in large saucepan over medium heat. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes. Gradually whisk in reserved chicken broth. Bring to boil, reduce heat and simmer 5 minutes.

Whisk egg yolk in medium bowl. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly, and return to saucepan. Stir in reserved chicken and the parsley and pepper.

Serve over biscuits.

Makes 4 cups.