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CHICKEN IMPERIAL
9 lbs. chicken, cut into serving 1 cup slivered almonds
pieces 4 4-ounce cans mushrooms
¼ cup cooking oil 2 chicken bouillon cubes
1 tablespoon salt, or as desired 1 cup hot water
1 teaspoon pepper 1 cup white wine
½ cup minced onion
Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes
dissolved in hot water, and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice,
top with gravy and toasted almonds. 15-18 servings.
CHICKEN AND DUMPLINGS
9 lbs. chicken, cut into serving 3 carrots, chopped
pieces 3 onions, chopped
2 tablespoons salt 3 ribs celery, chopped
1 teaspoon pepper 8 cups water
Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. Prepare dumplings as follows.
Dumplings
2 cups flour
2
⁄
3
cup milk
1 teaspoon salt
1
⁄
4
cup cooking oil
1 tablespoon baking powder 1 tablespoon parsley flakes
2 eggs
Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine liquid and dry ingredients. Drop from teaspoon into
hot chicken broth. Simmer without cover for 15 minutes. Thicken broth if desired. 15-18 servings.
CHICKEN MARENGO
9 lbs. chicken, quartered 2 cloves garlic, minced
1 tablespoon coarse black pepper 4 3-ounce cans sliced mushrooms,
1 cup flour drained (or 1 lb. mushrooms, sliced)
1 tablespoon salt, or as desired 4 16-ounce cans tomatoes
1
⁄
3
cup cooking oil 2 cups dry white wine
Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes,
and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.
CORNISH HENS IN WHITE WINE
¼ cup cooking oil 2 cups white cooking wine
8 cornish hens 2 teaspoons instant chicken bouillon
2 teaspoons salt 1 teaspoon thyme
1 teaspoon pepper 1 tablespoon chopped parsley
Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover
securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12
servings.
HUNTER’S TURKEY
9 lbs. turkey, cut into serving 1 cup chicken broth
pieces 2 bay leaves
Flour, salt and pepper 1 teaspoon thyme
1
⁄
3
cup cooking oil 1 teaspoon marjoram
3 onions, chopped 1 tablespoon Worcestershire
3 8-ounce cans tomato sauce sauce
Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, bay leaf,
thyme, marjoram, and Worcestershire sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 15-18 servings.