Kleeman's Chicken on Cornbread

It’s a cool rainy evening and this was perfect for dinner. I used a big whole chicken instead of breasts. It took 8 cups of water to cook the chicken so I increased the ingredients to make 4 pints of sauce. I picked and chopped the chicken, browned the onions in the butter, mixed in the flower and added this to the broth pan. When it was thick enough, I add the chopped chicken to the pot. It was delicious over crunchy golden brown cornbread.

I have this recipe in an old Hour Magazine with Gary Collins Cookbook, copyright 1985. They used to have a cooking segment every day and people wanted the recipes, so they produced a cookbook. Dinah Shore donated this recipe and I made it years ago and it was FABULOUS! I recently thought of the recipe and did a search on Zaar and here it is! My note in my cookbook says I only made 1/2 the recipe, but I remember that I seemed to end up with what seemed like quarts of sauce which is not entirely a bad thing because that sauce is GOOD. THe cookbook says that Kleeman's was the name of a famous Nashville, TN restaurant that closed and "the restaurant closed, but the recipe will live on" as it should. It's delish!