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Butter Chicken Chowder

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  Stewing chicken 4 Pound, cut up (1 Bird)
  Bay leaf 1
  Carrot 1
  Garlic 1 Clove (5 gm)
  Celery leaves 3 (From Celery Stalks)
  Parsley sprigs 2
  Salt 1 Tablespoon
  Sage 1⁄2 Teaspoon
  Water 1 Quart
  Chicken fat/Butter 2 Tablespoon
  Onion 1 Medium, diced
  Potatoes 4 Medium, diced
  Half and half 2 Cup (32 tbs)
  Thyme 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste

Wash chicken and put in large pan with bay leaf, carrot, garlic, celery leaves, parsley, salt, and sage.
Add water; cover and simmer until tender, about 2 hours.
Cool chicken in stock.
Remove meat from bones and cut chicken in bite-sized pieces (about 3 1/2 cups); discard bones and skin.
Skim fat from broth and use 2 tablespoons to brown onion and potato; discard remaining fat.
Meanwhile, pour chicken stock through a wire strainer and add 2 cups of it (save remainder for other uses) to potatoes and cook until they are tender.
Add chicken pieces, half-and-half, thyme, salt, and pepper to taste.
Bring to simmering point, but do not boil.
Add a little water if chowder seems too thick.

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