Butter Chicken Chowder
|Stewing chicken||4 Pound, cut up (1 Bird)|
|Garlic||1 Clove (5 gm)|
|Celery leaves||3 (From Celery Stalks)|
|Chicken fat/Butter||2 Tablespoon|
|Onion||1 Medium, diced|
|Potatoes||4 Medium, diced|
|Half and half||2 Cup (32 tbs)|
|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.