🇨🇦 I wish I knew this recipe years ago 😋 Husband LOVES this Creamy Chicken a Quebec Chef Share

MAMAN'S CREAMY CHICKEN
From the Canadiana Cookbook
By Mm. Jehane Benoit

This is what she wrote about this recipe
In my family, this delicious creamed chicken was served the first Monday of every month. I still don't know why, but I do remember how eagerly we waited for that day. It was served with a large basket of hot biscuits and a salad of cabbage and apples.

Ingredients
1 boil, boiling chicken
1 small onion
2 whole cloves
1 bay leaf
3 cups of milk (not homogenized)
1 parsley sprig
1/4 teaspoon mace
Salt and pepper, to
3 tablespoons butter
3 tablespoons all-purpose flour

Method
Stick the cloves in the onion and place inside the chicken. Tie the legs loosely. Put in an iron pot or deep casserole with the bay leaf on top. Add the milk, celery parsley may salt pepper. Cover and bake at 275°F. or 135°C for 2-3 hours, depending on your chicken.

When the bird is tender, remove it from the dish and cut into pieces. Make a bowl of soft butter and flour, add it to the hot milk and stir well until creamy. Taste for seasoning pour over the chicken.

Any type of chicken can be used. Try it sometime with a small 6 to 8 pound. Turkey. Only the baking time will vary. If you prefer, cut the chicken before cooking and put the onion in the milk.

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