- 9
Ingredients
- BOUQUET GARNI:
- 1-2 sprigs parsley
- 1 carrot (quartered)
- 1 celery top
- 1 bay leaf
- 1 tsp dried thyme
- CHICKEN:
- 2 broiler-fryers (abt 3LB each) cut in pieces
- 1 TBL salt
- pepper
- 2 pkgs (10oz each) artichoke harts - thawed
- CHEESE SAUCE:
- 2 TBL butter
- 1/4 C flour
- 1/2 tsp nutmeg
- 3 C shredded mild cheddar cheese
- TOPPING:
- 1/2 C fine dry bread crumbs
- 1 tsp thyme
- 1 tsp savory
- TOPPING:
- 2 TBL melted butter
Preparation
Step 1
make bouquet garni by tying tog. in a piece of cheese-cloth. use long string so can easily be removed from pan
place chicken pieces, bouquet garni, S & P in water in lg. pan
cover & simmer abt 1 hr
cool chicken in stock
then remove meat from bones in good sized pieces
arrange in 3-qt casserole along w/ artichoke hearts
reserve stock to use in cheese sauce
CHEESE SAUCE:
melt butter & blen in flour until smooth
gradually add 2C of chicken stock
cook, stirring constantly until thick & smooth
then stir cheese & nutmeg
pour sauce over chicken & artichoke hearts
TOPPING:
mix togeth bread crumbs & seasoning
sprinkle w/ melted butter
AT THIS POINT YOU MAY REFRIG. COVERED UNTIL READY TO HEAT FOR SERVING
BAKE UNCOVERED IN MOD OVEN UNTIL GOLDEN BROWN