Boiled Chicken with Mushroom Sauce
3 tablespoons of vegetable oil
2 onions, chopped
2 to 3 stalks celery, chopped
one 4 pound stewing chicken, cut into serving pieces
1 thick slice of bacon, cut into pieces
salt to taste
4 peppercorns
1 bay leaf
2 tablespoons of margarine
2 cups of sliced mushrooms
1 teaspoon of Worcestershire sauce
3 tablespoons of flour
Heat oil in large saucepan. Add onions and celery, sauté for 3 to 4 minutes. Add chicken pieces, giblets, and bacon. Add water to cover, salt, peppercorns and bay leaf. Bring to a boil, cover, and simmer about 2 hours, or until chicken is tender. Transfer chicken to as serving dish and keep warm. Strain and measure out 1/12 cups of chicken broth.
Melt margarine in saucepan. Add mushrooms and sauté 3 minutes'. Stir in Worcestershire sauce and flour. Remove from heat and gradually add reserved chicken broth. Return to heat and whisk until boiling. Boil for 2 minutes. Adjust seasonings and remove bay leaf.
Pour sauce over chicken pieces and serve. Serves 6 to 8
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