Chicken Stew
This recipe is from a friend of my wife who claims to have been making this recipe for over 30 years. Sounds good and I wanted to save it. So here it is. I'm thinking we'll try it per the recipe at first then may add thyme, rosemary, sage, parsley, and possibly sugar to it as we make it in the future. I'll change the recipe as we adjust to our taste.
Update: We made this over the holidays and it's really good per the recipe. Tastes a lot like Brunswick Stew for those familiar with that fall treat. I'm not sure what I'd do to change it.
Chicken Stew
This recipe is from a friend of my wife who claims to have been making this recipe for over 30 years. Sounds good and I wanted to save it. So here it is. I'm thinking we'll try it per the recipe at first then may add thyme, rosemary, sage, parsley, and possibly sugar to it as we make it in the future. I'll change the recipe as we adjust to our taste.
Update: We made this over the holidays and it's really good per the recipe. Tastes a lot like Brunswick Stew for those familiar with that fall treat. I'm not sure what I'd do to change it.
Open in Cookpad AppSteps
- 1
Boil chickens in large stock pot (usually about an hour on low boil)
Remove chickens from pot and let cool. Remove all meat from bones and shred using two forks
Put bones in chicken stock and simmer in the broth for 1-2 hours. Strain liquid into separate container.
Add stick of butter to pot and add diced onion. Cook until onions turn translucent.
Put chicken stock back in pot and add all other ingredients
Cook on low heat for 1-2 hours. Stir every 20 mins.
Salt, pepper, etc to taste.
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