Chicken Stew
Just like beef stew, replace the beef with chicken.
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Ingredients
  1. CHICKEN
  2. 1 WHOLE CHICKEN OR 4 LEG QUARTERS
  3. 1 GAL WATER
  4. 1 TBSP SALT
  5. 1 TSP PEPPER
  6. STOCK
  7. 2 CUPS CARROTS 1 INCH DICED
  8. 2 CUPS WHITE ONIONS 1 INCH DICED
  9. 1 CUP CELERY 1 INCH DICED
  10. 4 CUPS POTATOES 1 INCH DICED
  11. 1/2 STICK BUTTER
  12. 4 TBSP CHICKEN BASE
  13. 3/4 CUP FLOUR
  14. 1 1/2 CUPS COLD WATER
Instructions
  1. WASH CHICKEN PLACE IN WATER WITH SALT AND PEPPER. COOK UNTIL CHICKEN IS TENDER. REMOVE CHICKEN, REMOVE FROM BONE.
  2. STOCK
  3. SAUTE CARROTS, ONIONS, CELERY AND POTATOES OVER MEDIUM HEAT, 5 MINUTES. PLACE VEGETABLES AND CHICKEN BASE IN THE CHICKEN STOCK SIMMER UNTIL THE POTATOES ARE TENDER. ADD THE PULLED CHICKEN MEAT TO STOCK AND VEGETABLE, SIMMER 5 MINUTES.
  4. MIX FLOUR AND COLD WATER TOGETHER. POUR INTO STOCK ( AS NEEDED) WHILE GENTLY STIRRING. SIMMER ON LOW HEAT 10 MINUTES.
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