Creamed chicken from The Good Housekeeping Cook Book (page 317) by Dorothy B. Marsh

  • onions
  • chicken fat
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute butter or margarine for chicken fat, parsley for paprika, and light cream for top milk.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled white rice [basic recipe- step-by-step method]; Boiled noodles; Mashed potatoes [basic recipe]; Baking powder biscuits [basic recipe- step-by-step method]; Golden cornbread (Northern style): basic recipe, step-by-step method; Corn bread ring; Plain waffles [basic recipe step-by-step method]; Croustades or toast cases; Tart or patty shells

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter or margarine for chicken fat, parsley for paprika, and light cream for top milk.

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