RECIPE

LINDA'S CHICKEN A-LA-KING

BOILED CHICKEN
1 Chicken, whole
1 Onion, quartered
1 Bunch of Shallots, halved
6 Sprigs of Parsley
6 Cloves Garlic, whole
1/4 Bell Pepper
2-3 Chicken Boullion Cubes
Tony Chachere's Creole Seasoning
Season-All
Salt
Pepper
Garlic & Parsley Salt
Water
Rinse and clean chicken. Put into Dutch Oven. Add about 1/2 pot of water. Add seasonings, bouillon and sprinkle seasonings. Bring to a boil. Reduce heat to a simmer. Cover and cook till chicken is tender. Remove chicken from pot to a large pan or bowl. Reserve chicken broth. After chicken is cool enough to handle, remove skin and bones. Set chicken meat aside. Large pieces can be chopped or torn into smaller bite-sized pieces.

SAUCE
1/2 cup butter, or 1 stick
2/3 c. flour
Melt butter in saucepan, blend in flour, stirring with wire whisk to prevent lumps. Once well blended, add 2 cups of chicken broth and 2 cups of milk a little at a time, stirring with the whisk as you add liquid. Cook and stir till sauce is thick and bubbly.

PIMENTOS
2 large jars of Pimento
Use chopped or sliced pimento. Add chicken and pimentos to sauce. Stir well, adjust seasonings and serve over toast.