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Fireside Chicken-Vegetable Stew

  Stewing fowl 5 Pound
  Lemon 1⁄2
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 6 Cup (96 tbs)
  Chicken bouillon cubes 2
  Salt 1 Teaspoon
  Sliced celery 1⁄2 Cup (8 tbs)
  Carrots 6 Small
  Potatoes 6
  Frozen lima beans 12 Ounce
  Cream/Milk 1 Cup (16 tbs)
  Soft butter/Margarine 1⁄4 Cup (4 tbs)
  Cream/Milk 1⁄3 Cup (5.33 tbs)
  Canned onions 1 Pound

Wash chicken, wipe and cut in serving pieces.
Run cut surface of lemon over meat surfaces.
Saute' legs, wings and breast sections slowly on both sides in melted butter or margarine until golden, watching that butter doesn't burn.
Add remaining chicken pieces, including giblets from which all fat has been cut away.
Add bouquet garni, water, bouillon cubes and salt.
Cover tightly, and simmer until chicken is just tender, about 1 1/2—2 hours.
Add raw vegetables, and simmer 20 minutes longer.
Lift out, and discard large bones and pieces of skin.
Pour cream and stock from chicken into double boiler.
Make smooth roux by blending butter or margarine with flour and stirring into stock until thickened.
Pour over cooked chicken, vegetables and drained onions.
Heat until bubbly, and sprinkle with chopped parsley., Note: Make a bouquet garni from 1/2 tea-spoon thyme, slice of onion, few peppercorns, celery leaves and parsley sprigs, and tie all in cheesecloth bag.
If chicken is fat, strain cooking stock into bowl and chill until fat comes to top; then skim.
If preferred, use 1/4 cup chicken fat in place of butter or margarine for thickening stock.
Cut-up frying or roasting chicken may be used in place of boiling fowl and will require less cooking time; 35 minutes for preliminary simmering or 10 minutes in pressure cooker.

Recipe Summary

Difficulty Level: 
Side Dish

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Fireside Chicken-Vegetable Stew Recipe