Saturday, December 29, 2012

Are You Still Buying Canned Cream of Chicken?

 I used to be one of those people that bought canned cream of chicken for my chicken pot pie recipe. I would spend sixty-three cents on one can and curse myself when I would forget to buy a can and be out of luck for dinner. One day I asked myself, "How hard is it to make cream of chicken?" I discovered that it is not very hard at all. By now, I have mastered making cream of chicken and also discovered how to make beef gravy, cream of mushroom, cream of celery....

 Do you want to be freed from the chains of canned cream of chicken? Do you want to never worry about not having enough cans of cream of chicken? Do you want to spend only seventy-three cents per batch? Let me show you how.

 How to Make Cream of Chicken:

- 1 chicken bullion ($0.18)
- 1.5 c water
- 1.5 c milk ($0.48)
- 3/4 c white flour (0.07)
- 1 tsp garlic
- 1 tsp pepper
- 1 tsp salt

1. Combine 1 chicken bullion with 1.5 c water in a pot over medium-high heat.

2. Add 0.5 c milk and seasonings: 1 tsp garlic, 1 tsp pepper, and 1 tsp salt.

3. In a cup, combine 1 c milk and 3/4 c white flour. Milk until all of the lumps are gone.

 4. While the pot is boiling, add the milk-flour mixture. Turn the heat down to medium-low.

 5. Immediately begin stirring the mixture or it will make clumps of dough. Using an electric mixer can make the cream extra smooth.

 6. Continue stirring until the cream is as thick as you want, although remember that when it cools it will thicken more.

7. Use immediately or refrigerate for up to a week.

 This recipe can be easily modified to make any sort of cream that you need. Using a beef bullion instead of a chicken bullion will create beef gravy. Using a few stocks of celery or a half pound of button mushrooms can make cream of celery or cream of chicken. Any sort of cream can be made that you want and you don't have to rely on cans anymore!

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