Preparation:
1. In an 8-quart pot, bring chicken, water, bouillon cubes and pepper to boi. Reduce heat, partially cover and simmer 15 minutes, skimming foam from the surface a few times. 2. Meanwhile cut onions in 3/4" chunks to yield 3 cups, carrots in 3/4" chunks(2 1/2 cups). Add vegetables to pot, return to a boil, reduce heat and simmer partially covered, 10 minutes or until chicken comes off the bone easily. Using a slotted spoon, remove legs to a large plate or bowl. 3. Return broth to a simmer. Whisk milk, cream and flour in a small bowl until blended. Whisking constantly, slowly pour into simmering broth. Cook, stirring occasionally, 5 minutes until thickened. 4. When chicken is cool enough to handle, pull meat off bones and tear in shreds. Return meat to pot. 5. Cool, then remove 6 cups for the Creamed Chicken over Noodles |
