Bouchées À La Reine

• 1 (6-pound) stewing hen
• 1 large onion, quartered
• 1 stalk celery, halved
• 3 quarts water
• 3/4 pound fresh mushrooms, sliced
• 1 large onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/4 cup chopped pimiento
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 8 Kaiser rolls

1. Combine first 4 ingredients in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 hours. Remove chicken from broth; let cool slightly. Remove meat from bones, discarding bones; chop meat into bite-size pieces. Strain broth, reserving 1 quart. Discard quartered onion and celery. Reserve remaining broth for use in other recipes.
2. Saute mushrooms and chopped onion in butter in a large Dutch oven until tender. Stir in flour. Cook over medium heat 5 minutes, stirring constantly. Gradually add reserved 1 quart chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in reserved chicken, pimiento, salt, and pepper. Remove from heat, and keep warm.
3. Cut a slice from top of each Kaiser roll to form a lid; set aside. Remove soft center from each roll, and reserve for other uses, leaving shells intact. Place rolls and lids on baking sheets. Bake at 350u0b0 for 8 minutes or until lightly browned and crisp.
4. Spoon warm chicken mixture into rolls. Place each filled roll and lid on an individual serving plate, and serve immediately.

stewing hen, onion, celery, water, mushrooms, onion, butter, allpurpose, pimiento, salt, pepper, kaiser rolls

Taken from www.myrecipes.com/recipe/bouches-la-reine (may not work)