Show COOKING SAVORY CREAMED CH CHICKEN ICKE av fowl fowl cula culled bcd lcd out of regular flock floch may be used prepared prepare by th iho unite states of heres a delicious way of cooking COO king a chicken that Is past its first it youth some of the die fmc that are arc culled out of the poultry nock flock may appear in this dish which la Is usually asti ally accompanied jaccom by rice or rice putties 1 or placed on rounds of li tender biscuits the bureau of home economics of file united states department 0 of agriculture gives the following ingredients and directions I 1 chicken about A to I 1 cup city cream 34 3 or 3 cups cup lour flour cooked chicken U chopped green acup 1 cup chopped culpepper try ery and leaves I 1 la tp salt bait 1 1 qt chicken broth 1 16 esp curry H cup chopped 2 3 drops tabasco onion place the chicken in a kettle bettle on a rack and half cover with bolling boiling water cover over the kettle tightly and simmer the hie until it Is tender adding one halt half teaspoonful of the suit salt toward tire last of the cooling allow the chicken clil ckon to in the broth overnight in a cold place the llie chicker went meat from the bones and cul it into uniform pieces return the bones to the broth and simmer for a short while title so as to get olt off any pieces of chicken ilcken cl that cling to the bones bonea droin tile celery onion tin and green popper pepper in four tablespoonfuls ol of tit fat removed from the cli chaken iken stock measure tile the dila drained ined broth for each cupful of broth add two tablespoonfuls of lour flour to the cream and mix until smooth add tills this ream aoel ant hour flour mixture to the chicken broth with the seasonings son ings stir until thickened and then add the chicken mix until well blended and serve over the rice patties |