Creamed chicken
16 portions, ¾ cup each
¾ cup chicken fat, butter, or margarine 1⅛ cups sifted all-purpose flour 1 tablespoon salt 4 cups chicken broth 4 cups milk 2 quarts diced cooked chicken
Melt the fat and blend in the flour and salt. Add broth and milk. Cook until thickened, stirring constantly. Add the chicken and heat to blend flavors.
To serve immediately. Heat the mixture thoroughly and serve on rice, toast, or biscuits.
To freeze. Cool the food quickly. Pack in freezer containers, leaving head space ([p. 4]). (Pint containers are preferable to larger ones because large blocks of creamed chicken are difficult to thaw.) Seal and freeze immediately.
To prepare for serving. Without thawing, heat frozen creamed chicken in the top of a double boiler, about 30 minutes for 1 pint.
Menu suggestion. Serve with snap beans and shredded carrot and raisin salad. Have fruit sherbet and crisp cookies for dessert.