Old Southern Cookery by Sue J. Hendricks & Christopher E. Hendricks

Author:Sue J. Hendricks & Christopher E. Hendricks [Hendricks, Sue J. & Hendricks, Christopher E.]
Language: eng
Format: epub
Published: 2020-04-10T00:00:00+00:00

1 (3-pound) chicken, cut in pieces (may also use the giblets)

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon mace

8 tablespoons (1 stick) butter, melted

2 tablespoons flour

1 cup whole milk

½ cup white wine

Place the chicken pieces in Dutch oven with enough water to cover. Add the spices and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for 40 minutes.

Remove the chicken pieces and set them aside.

Discard all but 1 cup of the water left in the Dutch oven.

Combine the butter and flour to make a paste, and stir this into the water in the Dutch oven over medium heat. Add the milk and wine and stir until the sauce thickens. Pour over the chicken and serve immediately.

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