From "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1 three to four-pound chicken
  • 1/4 cup diced carrots
  • 1/4 cup diced onions
  • 1/4 cup diced celery
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups water
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1 cup light cream or milk
  • 1 cup sauteed mushrooms or 1 (4-ounce) can mushrooms, drained
  • 1/4 cup slivered pimiento
  • 2 Tablespoons dry sherry
  • 1/2 teaspoon sugar
  • 1 to 1-1/2 Tablespoons fresh lemon juice


Place chicken, carrots, onions, celery, bay leaf, salt pepper, and water in a pot.  Bring to a boil, reduce heat, and simmer for one-and-one-half to two hours or until chicken is tender.  Remove chicken, reserving broth.  Strip meat from bones and cut into bite-sized pieces; set aside.  Strain broth, reserving one-and-one-half cups; set aside.  If there is insufficient broth, it may be augmented with a dissolved chicken bouillon cube or canned broth.

In a large saucepan, melt butter and blend in flour, salt and pepper.  Cook and stir over low heat until mixture bubbles.  Remove from heat and gradually stir in broth and cream.  Return to heat and boil one minute, stirring constantly.  Gently mix in chicken, mushrooms, and pimiento.  Immediately before serving, blend in sherry, sugar, and lemon juice.  Serve in patty shells or over noodles, rice, toast points, or waffles.

Approximately two cups cooked chicken or turkey cut into bite-sized pieces may be used.


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