Creamed Chicken With Pimentos And Lemon

Ingredients

• 6-7 lb stewing chicken
• 2 onions, quartered
• 1 clove garlic
• 1 carrot, diced
• 2 celery stalks, chopped
• 1 bouquet garni (soup herbs)
• 2.5 quarts boiling water
• 1 quart chicken stock (from above)
• 3/4 cup all-purpose flour
• 2 onions, minced
• 1 can (14 oz) pimentos, minced
• 1 quart celery, cut into 1-inch pieces and parboiled
• 3 large eggs, well beaten
• 1 tbsp salt
• 1.5 tsp paprika
• Juice of 2 small lemons
• Toast for serving
• 3 tips canned asparagus, heated
• Fresh parsley, chopped

Method

1. 1 Place chicken, onions, garlic, carrot, celery, herbs, and water in a large pot. Cover and simmer until chicken is tender, about 1.5 hours. Cool in the stock.
2. 2 Remove chicken, discard skin, and cut meat into 1-inch pieces. Strain and reserve 1 quart of the chicken stock.
3. 3 In a large saucepan, whisk flour into the hot chicken stock. Bring to a boil and cook for 5 minutes, stirring constantly.
4. 4 Stir in minced onions, pimentos, parboiled celery, eggs, salt, paprika, chicken meat, and lemon juice. Heat gently until very hot but do not boil vigorously to prevent curdling.
5. 5 Serve the creamed chicken over toast. Garnish with heated asparagus tips and sprinkle with chopped parsley.