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Nell B. Nichols

Alice’s Scalloped Chicken

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Preparation info
  • Makes

    16

    servings
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cook the chicken days in advance, discard bones and freeze meat

Ingredients

  • 1 (5 to 6 lb.) stewing chicken
  • 1 c. chicken fat
  • 1

Method

  • Simmer chicken in salted water to cover until tender, 3 to 3½ hours; or pressure cook. Remove chicken from broth; take meat from bones.
  • To make sauce, melt fat in heavy skillet; blend in flour, 1 tblsp. salt and white pepper. Cook over low heat until bubbly, stirring
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The licensor does not allow printing of this title