Chicken stew with Macaroni & parsley Recipe
Ingredients
1 stewing chicken, cut into serving-size pieces
6 slices back bacon
1 medium-size onion, chopped
1 teaspoon salt
3 or 4 peppercorns
6 cups water
1 package (8 ounces) elbow macaroni
1 tablespoon parsley flakes
Directions
1. Trim fat from chicken; melt fat in large heavy kettle or Dutch oven. Brown chicken, a few serving-size pieces at a time; drain on paper toweling.
2. Fry bacon lightly in same kettle; remove and set aside; pour off all fat. Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water.
3. Cover tightly; heat to boiling, then simmer 2 hours, or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes; then skim off all fat.)
4. Reheat to boiling; stir in macaroni and parsley flakes. (Add 1 cup water, if needed.) Cook, uncovered, stirring occasionally, 15 to 20 minutes, or until macaroni is tender. Season to taste with salt, if needed.
2. Fry bacon lightly in same kettle; remove and set aside; pour off all fat. Return browned chicken and bacon to kettle; add onion, salt, peppercorns and water.
3. Cover tightly; heat to boiling, then simmer 2 hours, or until chicken is tender. (If much fat has cooked out, remove the kettle from heat; let stand 5 to 10 minutes; then skim off all fat.)
4. Reheat to boiling; stir in macaroni and parsley flakes. (Add 1 cup water, if needed.) Cook, uncovered, stirring occasionally, 15 to 20 minutes, or until macaroni is tender. Season to taste with salt, if needed.
