Chicken Gertrude

Wonderful for parties and oh, so easy.

1 10 lbs chicken
2 Tbsp. salt
1 bunch celery leaves (cut from the top of a bundle of celery)
2 lbs. sliced mushrooms
2 c. cooked rice
1/2 c. sliced almonds
1 onion, finely chopped

Ingredients for cream sauce
6 Tbsp. Butter
6 Tbsp. Flour
3 cups chicken broth (from cooking the chicken)
4 c. grated cheddar
2 teaspoons salt
dash of pepper

1. Cook the whole chicken in 2 quarts water with 2 Tbsp. salt, and celery leaves until tender.

2. Cool in broth, remove meat from bones and cut into bite size pieces (reserve broth for the cream sauce).

3. Saute mushrooms and combine with the cooked rice, sliced almonds, and finely chopped onion.

For the cream sauce
1. In a pan, melt the butter and add flour and whisk together into a roux (paste). Add 3 cups chicken broth and whisk together.

2. To the broth mixture, add 4 c. grated cheddar 2 teaspoons salt and a dash of pepper.

3. Combine with chicken mixture and bake at 350 degrees F for 40 minutes or so until golden and bubbly. Don?t overcook or the sauce will separate.

Serves 12

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