Serves: 16
Total Calories: 137
Put hen in a Deep 14-inch Dutch oven with the water and bring to a hard boil. Reduce heat and simmer until meat falls off the bones. With a slotted spoon remove the meat and bones and let cool. Discard bones and skin. Chop or shred the meat. Season the broth to taste with salt, pepper and garlic powder. While seasoned broth simmers, mix flour with cold water and stir enough into the broth until begins to thicken. Add celery and let simmer another 15 minutes before adding the chopped chicken. Serve over homemade biscuits!
This Frontier Creamed Chicken recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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