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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 10.3 g
  • Cholesterol: 39.0 mg
  • Sodium: 744.5 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.7 g

View full nutritional breakdown of chicken crumble calories by ingredient
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chicken crumble

Submitted by: SUSHIMAMA1

Introduction

A very rich reamy tasting way to use a boiler chicken. It is a family favourite. A very rich reamy tasting way to use a boiler chicken. It is a family favourite.
Number of Servings: 9

Ingredients

    one whole chiken
    bay leaf,.peppercorns,onion and a carrott

    for sauce
    100grams flour
    1oo grams butter
    ! Litre of the stock that the chicken was cooked in

    one cup corn kernels
    cup steamed brocolli

    four slices bread for crumble topping

Directions

Boil whole chicken in pot with bay leaf,peppercorns chopped whole carrot and onion. Leave skins on to give more flavour and colour to stock. When cooked remove chicken and keep stock. When chicken is cool remove all skin and bones then dice meat into a casserole dish.Then add the veg at this stage.

Sauce

Melt butter ,add flour and let cook (same as making a white sauce or cheese sauce) then slowly add a litre of the stock water that the chicken was cooked in.Let the sauce cook on stove top for about 5 minutes to cook the flour out. The end result is a rich creamy chicken sauce, add this to the chicken and veg in casserole dish.

Take the bread (stale is best) and grate or crumble over the top of the dish for the crumble topping then cool in moderate oven for about half hour. Serve with rice.



Serving Size: Makes approx 8-10 one cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user SUSHIMAMA1.






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