My Grandma’s Chicken Sandwiches

My grandparents (on my mother’s side) belonged to a little white church way out in the “country” in Ohio.  Every year they would have an “ice cream social” with homemade ice cream and the world’s absolute best hot shredded chicken sandwiches (at least in my mind as a young girl).  There was probably lots of other food for sale, too, but I really only remember these delicious sandwiches.  My grandma and her friends had those old-fashioned white enamel roasters full of the steaming hot chicken and they would scoop it up into the softest white buns.  It was so good.

When I posted the shredded chicken recipe a few weeks ago, I made a mental note to see if I could find the recipe, as I am the keeper of the old family recipes – which means a few boxes full of cookbooks and handwritten recipes in a cupboard down in the basement.  Procrastination set in – in light of  the gigantic task of sorting through all those boxes and recipes…  Finally, tonight, I started with the far easier task of nosing around in the antique pie safe that holds all my cook books – and oh joy!  I found a cookbook from my grandmother’s church!  And yes, the recipe was in there, attributed to a woman name Marie Maurer, whom I am fairly certain I remember – I think her son played the organ.   I am going to make this some Sunday night when my family gets together – for old times sake, and I hope, hope, hope they taste the same.  Here is the recipe! (word for word, the way it is in the cookbook)

ST. PAUL’S ICE CREAM SOCIAL CHICKEN SANDWICHES – from  Marie Maurer

1 chicken

1 pt. broth

1/2 to 1 tsp. Wyler’s instant chicken bouillon

1/4 tsp. celery seed

2 T. flour

1 egg

Sm.  amount of broth

Salt and pepper, to taste

Cook and bone chicken.  Cut up meat but do not use skin.  Heat broth to boiling point.  Mix flour, salt, pepper, celery seed, and instant bouillon.  Add enough broth to flour mixture to make it thin enough to pour.  Next add egg and very slowly pour flour mixture into boiling broth.  When thickened, add chicken and simmer at least for 20 minutes or more on very low heat.

Okay, back to my own words now.  So this makes a nice pot of chicken on the stove – probably enough for 6 or 8 sandwiches.  Imagine making enough of this to fill roasters!  What a job – but it sure was worth it!  Thanks Grandma and all your friends at St. Paul’s Lutheran Church!

Stay tuned for my next post (not tonight…) when I share the modern version of this chicken sandwich my family makes (yep – it uses Campbell’s “cream of…” soup)


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