Rate this recipe
4.5/5
(2 Votes)
0 Picture
Ingredients
- 2 whole chickens
- 1 carrot, sliced
- 1 onion, sliced
- 1 bay leaf
- 6 peppercorns
- 1 tablespoon salt
- 1 can (10 1/2 oz) cream of mushroom soup
- 1 can (10 1/2 oz) beef broth
- 1/4 cup butter
- 1 egg yolk
- 1 tablespoon cornstarch
- 1/4 cup water
Details
Servings 8
Preparation
Step 1
Cook chicken, carrot, onion, bay leaf, peppercorns and salt in large pot about 2 hours, until meat is very tender. Drain and reserve broth for future use. Remove skin and bones from chicken and tear into pieces.
In a saucepan, combine soups and butter. Beat egg yolk, cornstarch and water until smooth. Stir into soups gradually. Heat, stirring, until sauce bubbles and thickens. Add chicken. Serve over rice.
Review this recipe