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Spiced Stewed Chicken

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  Chicken 5 Pound, cut up
  Boiling water 1 Cup (16 tbs) (As Needed)
  Carrot 1 Large, cut up
  Celery stalk with leaves 1 Large, cut up
  Thick onion slice 1
  Parsley sprigs 4 Small
  Peppercorns 6
  Whole cloves 6
  Bay leaf 1 Small
  Salt 2 Teaspoon

Wash and put chicken in a large kettle.
Add water to nearly cover.
Add carrot, celery, onion, parsley, peppercorns, cloves, bay leaf and salt.
Bring to a boil, turn down heat, cover and simmer until tender, 2 to 3 hours.
Lift out chicken pieces and remove meat in large pieces, discarding bones.
Strain stock, chill and lift off fat.
Keep meat, stock and fat refrigerated until needed.
There should be about 4 cups chicken meat and 3 to 4 cups stock.
Use chicken fat in place of butter in recipes if desired.

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