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Fireside Chicken-Vegetable Stew Recipe
|Stewing fowl||5 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||6 Cup (96 tbs)|
|Chicken bouillon cubes||2|
|Sliced celery||1⁄2 Cup (8 tbs)|
|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|
Calories 997 Calories from Fat 246
% Daily Value*
Total Fat 27 g42%
Saturated Fat 14.1 g70.6%
Trans Fat 0 g
Cholesterol 282.2 mg
Sodium 1330.1 mg55.4%
Total Carbohydrates 97 g32.4%
Dietary Fiber 9.9 g39.5%
Sugars 24.8 g
Protein 89 g178.3%
Vitamin A 184.8% Vitamin C 115.5%
Calcium 25.6% Iron 36.4%
*Based on a 2000 Calorie diet
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 1/2Ã¢â‚¬â€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.