Creamed Chicken

Course : Chicken
Serves: 1
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6 pounds chicken legs -- skinless
8 cups water
5 pieces chicken bouillon cubes
1/2 teaspoon pepper
1 1/4 pounds onion
1 pound carrots
5 ribs celery
1 1/2 cups milk
1/2 can heavy cream
1 cup all-purpose flour

Preparation / Directions:

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

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