Recipe for Boiled Chicken With Mushroom Sauce


3 tablespoon vegetable oil
2 onions, chopped
2 stalks celery, chopped
4 lb stewing chicken, cut in serving pie; ces
1 slice thick bacon, cut in pieces
1 salt to taste
4 peppercorns
1 bay leaf
2 tablespoon margarine
2 cup sliced mushrooms
1 teaspoon worcestershire sauce
3 tablespoon flour


Heat oil in large saucepan. Add onion and celery; saute 3-4 minutes. Add chicken pieces, giblets and bacon. Add water to cover, salt, pepercorns and bay leaf. Bring to a boil, cover and simmer 2 hours, until chicken is tender. Transfer chicken to a serving dish and keep warm. Strain and measure out 1 1/2 cups chicken broth. Melt margarine in saucepan. Add mushrooms and saute 3 minutes. Stir in Worcestershire sauce and flour. Remove from heat and gradualy add chicken broth. Return to heat and whisk until boiling. Boil 2 minutes. Adjust seasonings and remove bay leaf. Pour sauce over chicken and serve.

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